Stuffed Baguettes Food

BAGUETTE STUFFED WITH BRIE AND CHERRIES

Steps:

• For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
• For the baguette: Preheat the oven to 400 degrees F.
• Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
• Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.

STUFFED RAINBOW BAGUETTE

Steps:

• Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
• Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you're ready to eat it.

NIçOISE STUFFED BAGUETTE

Steps:

• Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
• Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
• On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
• Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.

STUFFED BAGUETTE

Steps:

• Slice baguette in half lengthwise.
• Hollow out leaving a shell ½" thick. Set aside.
• Cook spinach, drain and chop in processor; add cheese, basil, and milk; pulse till smooth. Spread on inside surface of bread. Combine ham, nuts, mustard and enough mayonnaise to moisten the mixture.
• Pack filling on the bottom half of bread mounding slightly.
• Put loaf back together.
• Envelop tightly in plastic and refrigerate at least 4 hours or overnight.
• Slice on the diagonal and serve.

STUFFED BAGUETTE SANDWICHES

Steps:

• Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
• Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
• Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.

ANTIPASTO-STUFFED BAGUETTES

Steps:

• Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
• Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
• Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
• Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

STUFFED BAGUETTES

Steps:

• 1. Preheat oven to 350ºF. In a large skillet over medium heat, add bacon and sauté until half cooked. Add ground beef and cook. Add onion and sauté until translucent. Add garlic and sauté for 1 minute. Add cream of tomato, Worcestershire sauce, Cholula, cumin and black pepper. Stir all the ingredients very well and bring to a simmer. Cook for 5 minutes.
• 2. Meanwhile, cut baguette in half lengthwise and scoop out bread. Place halves on a baking sheet lined with silicone mat; set aside.
• 3. Scoop the tomato-beef mixture into the center of each half. Cover with tomato sliced and then cheese. Sprinkle fresh parsley over top. Transfer baking sheet to the preheated oven and cook for 10 to 15 minutes or until cheese is melted. Remove from heat and let stand for 5 minutes before slicing and serving. Serve it along with a salad.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=JLyf7GiKWyo