nvolved. I'll put the recipe here for 1 pound; you
pinch of salt, go easy. Stir until combined and put
up sliced almonds.
Cut baguette diagonally in slices. Arrange slices
This is a very basic recipe, it encourages experimentation with additional
aking sheet for safety and easy handling. Ladle the onion soup
cut up feta cheese.
add olive oil.
mince garlic and add to cheese and oil.
finely chop basil and add to mixture.
stir mixture well.
dice tomatoes and add to mixture.
add salt and pepper to taste.
cover and refridgerate for 1 hour.
slice baguette on an angle and put on a cookie sheet.
spray with pam (I use butter flavored).
toast for 15min. in a 250 degree oven.
After the brushetta is chilled, put a dollop on a slice of baguette and enjoy.
Pre-heat the oven to 350 degrees.
Cut baguette into thick slices, cutting diagonally.
Crack garlic cloves and rub on bread slices. Bake bread until crispy.
While the bread bakes, dice tomato, onion and cilantro. Place in small bowl and toss with olive oil, salt, and pepper.
When the bread is done toasting, top each slice with topping mixture and serve.
Saute onions and garlic in butter till tender.
Add next 3 ingredients and simmer for 30 minutes.
Place soup in bowl place baguette on top and sprinkle cheese on top of that.
Place under broiler till lightly browned and cheese is melted.
Set oven to 375 degrees (oven rack to second-lowest position).
Prepare a one or two large baking sheets.
Slice the baguette into 1/4-inch slices and arrange in a single layer on baking sheet/s.
brush one side with olive oil and sprinkle with salt.
Bake for 8-10 minutes.
Toss the cheese with the cayenne pepper.
Remove the toasts from oven and sprinkle with the cheese/cayenne mixture.
Place back into the oven and bake for 6-8 minutes more, until the cheese melts and the toasts are golden.
Cool completely.
Place 2 teaspoons of Red Gold Petite Diced Tomatoes with Garlic & Olive Oil on each cracker or baguette slice.
Sprinkle with 1 teaspoon cheese and 1/2 teaspoon of basil. Place on serving tray.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.
Place a slice of toasted baguette on top of each crock
and serve with crackers or baguette slices.
Slice each piece of baguette in lengthways, cutting almost all
ortions.
Then cut the baguette pieces or bread rolls in
ot puree.
Cut the baguette in half lengthwise and use
gainst the grain.
Grill baguette cut side down for 30
o 350\u00b0F.
Place baguette on a silpat lined sheet
Spread mayo onto bottom piece of the baguette, then layer with arugula, tomato, mozzarella, fresh basil and prosciutto.
Drizzle with a little Italian dressing and add top piece of the baguette.
Slice into individual servings- depending on the size of your baguette and the purpose of your sandwich (for the baby shower, we sliced them into small- 3 bite sandwiches (apx 2 inch), for myself, I've sliced them into 4 or 5 inch sections.
Enjoy.
rill temperature to high. Brush baguette with remaining oil mixture and