Baguette/French Bread Ideas?!
I have the most excellent breads!. We usually either dip them in pesto or in spiced olive oil, but am looking for something different!. Hubby doesn't like hummus!. Any ideas on what to use the bread for!? (besides sandwiches)Www@FoodAQ@Com
Answers:
BRUSCHETTA
Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)
Stir together tomatoes, basil, olive oil and garlic!.
Spoon mixture onto toasted bread slices!. Serve immediately!.
Makes 16 appetizers!.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes!.
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Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)
Stir together tomatoes, basil, olive oil and garlic!.
Spoon mixture onto toasted bread slices!. Serve immediately!.
Makes 16 appetizers!.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes!.
Www@FoodAQ@Com
You could cut your French bread into bite-sized cubes and use them for sticking in fondue dips!. Apart from the popular cheese dips, a wide variety of fondue dips are used with bread cubes!. Some of them resemble spaghetti sauces!.
You can also break them into generous sized crumbs, put lots of butter on them and bake them on top of macaroni!.
The long baguettes can be hollowed and stuffed with a variety of mixtures!. I guess you could till consider them to be sandwiches, but they are different from the run-of-the mill sandwiches people make in North America!. In the Mediterranean region of France and in Monaco, the people have an eat-on-the-go food called Pan Bagnat!. It is mainly bread stuffed with a mixture such as Salade Ni?oise!. I have one recipe that is nice and is a lot like Pan Bagnat!.
PAN BAGNAT
It is a variation of a popular sandwich from the Provence district of France!.
one thin French stick or baguette, approximately 14 inches long
one 4 ounce (125 gram) jar marinated artichokes
7 ounces (200 grams) frozen crabmeat, defrosted, or drained canned crabmeat
2 tomatoes
4 ounces (125 grams) cream cheese
one-third cup (75 ml!.) mayonnaise
2 tbsps!. (25 ml!.) chopped fresh dill
2 green onions, chopped
Cut the French stick lenghtwise, but not completely through, leaving one side intact!. Pull out some of the bread inside to make room for the filling, but leave at least one-half an inch (1 cm!.) of bread inside the crust!.
Drain the artichokes, reserving the marinade!. Chop the artichokes and spread the marinade on the cut surfaces of the bread!. The marinade takes the place of olive oil!.
Drain the crabmeat of excess liquid!. Combine it with the chopped artichokes!. Dice the tomatoes, drain them of excess liquid and add them to the artichoke and crabmeat mixture!.
Combine the cream cheese, mayonnaise, dill and green onions!. Sir in the crab mixture and season with salt and pepper!.
Fill the bread with the stuffing!. Reassemble the loaf!. Wrap it tightly and chill in the refrigerator for 4 hours!.
Before serving, slice diagonally into one inch (2!.50 cm!.) slices!.
Serves 6!. Www@FoodAQ@Com
You can also break them into generous sized crumbs, put lots of butter on them and bake them on top of macaroni!.
The long baguettes can be hollowed and stuffed with a variety of mixtures!. I guess you could till consider them to be sandwiches, but they are different from the run-of-the mill sandwiches people make in North America!. In the Mediterranean region of France and in Monaco, the people have an eat-on-the-go food called Pan Bagnat!. It is mainly bread stuffed with a mixture such as Salade Ni?oise!. I have one recipe that is nice and is a lot like Pan Bagnat!.
PAN BAGNAT
It is a variation of a popular sandwich from the Provence district of France!.
one thin French stick or baguette, approximately 14 inches long
one 4 ounce (125 gram) jar marinated artichokes
7 ounces (200 grams) frozen crabmeat, defrosted, or drained canned crabmeat
2 tomatoes
4 ounces (125 grams) cream cheese
one-third cup (75 ml!.) mayonnaise
2 tbsps!. (25 ml!.) chopped fresh dill
2 green onions, chopped
Cut the French stick lenghtwise, but not completely through, leaving one side intact!. Pull out some of the bread inside to make room for the filling, but leave at least one-half an inch (1 cm!.) of bread inside the crust!.
Drain the artichokes, reserving the marinade!. Chop the artichokes and spread the marinade on the cut surfaces of the bread!. The marinade takes the place of olive oil!.
Drain the crabmeat of excess liquid!. Combine it with the chopped artichokes!. Dice the tomatoes, drain them of excess liquid and add them to the artichoke and crabmeat mixture!.
Combine the cream cheese, mayonnaise, dill and green onions!. Sir in the crab mixture and season with salt and pepper!.
Fill the bread with the stuffing!. Reassemble the loaf!. Wrap it tightly and chill in the refrigerator for 4 hours!.
Before serving, slice diagonally into one inch (2!.50 cm!.) slices!.
Serves 6!. Www@FoodAQ@Com
Bruchetta - but not typical with diced tomatoes!. Here is how I make garlic bread for toppings:
Slice bread, drizzle with olive oil and place in a 350 degree oven for about 6-7 minutes, watch it you want the bread lightly browned on the edges!. When the bread is done, take a garlic clove and rub each slice!. The warm bread melts the garlic, it is amazing!.
Top with a combination of the following:
1!. Thinly sliced granny smith apples and crumbled gorgonzola cheese
2!. Saute mushroom in olive oil with italian seasonings and a splash of balsamic, spread goat cheese on the bread and top with mushrooms
3!. While bread still warm top with a slice of buffalo mozzarella, a slice of tomato and basil strips
Don't want to toast the bread!. Use any of these topping on the bread and they will be equally wonderful!. I am fond of the garlic flavors!. Www@FoodAQ@Com
Slice bread, drizzle with olive oil and place in a 350 degree oven for about 6-7 minutes, watch it you want the bread lightly browned on the edges!. When the bread is done, take a garlic clove and rub each slice!. The warm bread melts the garlic, it is amazing!.
Top with a combination of the following:
1!. Thinly sliced granny smith apples and crumbled gorgonzola cheese
2!. Saute mushroom in olive oil with italian seasonings and a splash of balsamic, spread goat cheese on the bread and top with mushrooms
3!. While bread still warm top with a slice of buffalo mozzarella, a slice of tomato and basil strips
Don't want to toast the bread!. Use any of these topping on the bread and they will be equally wonderful!. I am fond of the garlic flavors!. Www@FoodAQ@Com
We use it for Boursin cheese as an appetizer!.
oursin Cheese (Homemade)
Boursin-style cheese can easily be made at home!. Not just more economical, but fresher and tastier!.
3 cups (approximately) (change servings and units)
*
Ingredients
* 2 garlic cloves
* 8 ounces butter, at room temperature
* 16 ounces cream cheese, at room temperature
* 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
* 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon basil
* 1/2 teaspoon chives
* 1/2 teaspoon black pepper (herbs crumbled)
* 1/4 teaspoon dried thyme, crumbled
* 2 tablespoons minced fresh parsley
Directions
1!.Have cheeses and butter at room temperature!.
2!.Crush garlic!.
3!.Mix cheeses, butter and garlic!.
4!.Add remaining ingredients, mix well!.
5!.Pack into a container just large enough to hold the boursin and store in refrigerator!.
6!.To serve, bring to room temperature!.
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oursin Cheese (Homemade)
Boursin-style cheese can easily be made at home!. Not just more economical, but fresher and tastier!.
3 cups (approximately) (change servings and units)
*
Ingredients
* 2 garlic cloves
* 8 ounces butter, at room temperature
* 16 ounces cream cheese, at room temperature
* 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
* 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon basil
* 1/2 teaspoon chives
* 1/2 teaspoon black pepper (herbs crumbled)
* 1/4 teaspoon dried thyme, crumbled
* 2 tablespoons minced fresh parsley
Directions
1!.Have cheeses and butter at room temperature!.
2!.Crush garlic!.
3!.Mix cheeses, butter and garlic!.
4!.Add remaining ingredients, mix well!.
5!.Pack into a container just large enough to hold the boursin and store in refrigerator!.
6!.To serve, bring to room temperature!.
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garlic bread:
split the loaf down the center lengthwise!. place in foil covered pan with cut sides up facing you!. put several pats of real butter on the bread (amount depends on how many people, size of bread, how much you want)!. sprinkle garlic salt over the bread (not too much)!. sprinkle Parmesan cheese and a bit of dried parsley on top!. bake in oven at 400 degrees for about 10 minutes until the bread is crisp!.
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split the loaf down the center lengthwise!. place in foil covered pan with cut sides up facing you!. put several pats of real butter on the bread (amount depends on how many people, size of bread, how much you want)!. sprinkle garlic salt over the bread (not too much)!. sprinkle Parmesan cheese and a bit of dried parsley on top!. bake in oven at 400 degrees for about 10 minutes until the bread is crisp!.
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I actually use french bread to make french toast!. My daughter loves it because the toast is thick and she can dip the crust in her syrup!. Next to texas toast, it is the best bread I have found thus far for french toast!.Www@FoodAQ@Com
Bread pudding -- either sweet or savory
French toast -- either pan fried or baked
let dry out and grind in food processor for excellent bread crumbs that can be used for coating or binding
To name a few !.!.!.!.!.Www@FoodAQ@Com
French toast -- either pan fried or baked
let dry out and grind in food processor for excellent bread crumbs that can be used for coating or binding
To name a few !.!.!.!.!.Www@FoodAQ@Com
You could do French Bread pizzas, or cut it lengthwise and make garlic bread with mozzerella on top, then toast it!. Www@FoodAQ@Com