OPEN-FACED BAGUETTE WITH FIG MARMALADE AND BLUE CHEESE
Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Mushrooms and ArtichokesOpen-Faced Baguette with Prosciutto and Green Olive Tapenade
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.
FIG AND BLUE CHEESE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.
PROSCIUTTO SANDWICH
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.
OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE
Treat party guests to the classic Italian combination of prosciutto, Parmesan, and green olives with this easy-to-make hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Mushrooms and Artichokes
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
- Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
- Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.
OPEN-FACED BAGUETTE WITH MUSHROOMS AND ARTICHOKES
Simple sauteed mushrooms make this elegant hors d'oeuvre from chef Pierre Schaedelin a hearty, satisfying treat. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Prosciutto and Green Olive Tapenade
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.
- Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.
- Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.
- Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.
HOMEMADE FIG MARMALADE
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days.
PROSCIUTTO AND FIG-SPREAD SANDWICH
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
- Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.
Nutrition Facts : Calories 406 g, Fat 14 g, Fiber 6 g, Protein 22 g
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