ven-proof bowls, over crusty French bread croutons and top with
Split French baguette in half lengthwise and cut into 6 inch lengths.
Mix the blue cheese with the butter and spread on the bread.
Top with sliced tomatoes and arugula. Serves 4 to 6.
br>On an angle, cut French baguette bread into 1/2″
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.
roiler-proof bowls.
Toast baguette slices in toaster oven until
ayer of cheese on a baguette slice for each bowl of
(165 degrees C). Cut French baguette bread into slices about 3
n refrigerator overnight. Include a French baguette or assorted crackers with the
The night before, slice the baguette into 1 to 1 1/
Mix together all ingredients and chill 5 hours or overnight to allow everything to absorb. (Trust me it is needed to soften the veggies that are in the knorr. I usually chill overnight).
Serve in a French bread round with the top cut off and the pulp scooped. Cut up a French baguette into small pieces for dipping.
Pig out!
If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
Cut the french stick in half vertically, then halve each part horizontally.
Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!
Using a serrated knife, cut baguette crossways into 24 slices.
Brush one side of each slice with butter; turn slices buttered-side down. Spread tops of all slices with mustard; sandwich pancetta and cheese between slices, keeping the buttered side on the outside.
Preheat a large sandwich press. Toast sandwiches for 5 mins or until golden and cheese is melted. Top with a cornichon, secure with a toothpick. Place on a platter to serve.
Preheat the broiler.
In a medium bowl, mix together crabmeat, creamy salad dressing, Worcestershire sauce, cocktail sauce, celery and pickle relish.
Arrange French baguette slices on a medium baking sheet in a single layer. Broil until lightly toasted, 2 to 5 minutes, in the preheated broiler.
Spread even amounts of the crabmeat mixture on the toasted baguette slices. Top with mozzarella slices.
Broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to place
eanwhile toast 6 slices of French bread and set aside.
ven's broiler.
Toast baguette slices until very crisp, 3
Pour Olive Oil onto salad sized plate.
Place pressed garlic all around the edges of the plate to form a ring of garlic.
Drizzle balsamic vinegar over garlic& olive oil.
Sprinkle parmesan cheese, oregano,& black pepper over entire plate.
Dip Italian Bread or French Baguette until your garlic loving heart contents.
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
he balsamic vinegar.
Cut baguette in half lengthwise and hollow
Cream together all ingredients except bread.
Place creamed mixture in refrigerator overnight.
Form into a ball and serve on warmed French baguette.