Stuffed Rainbow Baguette Recipes

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STUFFED RAINBOW BAGUETTE



Stuffed rainbow baguette image

Fill a baguette with hummus, pesto and colourful veg such as beetroot, red pepper, carrot and green leaves to make this vegetarian rainbow sandwich

Provided by Lulu Grimes

Categories     Lunch

Time 10m

Number Of Ingredients 9

1 artisan-style baguette
4 tbsp hummus
8 slices medium cheddar
¼ red pepper , thinly sliced
¼ cooked beetroot , shredded
2 radishes , thinly sliced
1 yellow or orange carrot , shredded or grated
handful green leaves
1 tbsp vegetarian pesto , mixed with 1 tbsp olive oil

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.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

ANTIPASTO-STUFFED BAGUETTES



Antipasto-Stuffed Baguettes image

Categories     Cheese     Leafy Green     Olive     Pepper     Pork     Cocktail Party     Quick & Easy     Summer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

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.

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