"Simplicity is the ultimate sophistication" LdV

Wednesday, 8 March 2017

STUFFED BAGUETTES (Baguettes apéritives)

STUFFED BAGUETTES 
(Baguettes apéritives)


"Miam, this is so good! Can you give me the recipe please?" Yes, those baguettes served as an amuse-bouches are so yummy you have to expect this question coming many times from your guests... Seen everywhere on the web, I had to adjust the recipe to fit with the shorter length of baguettes sold in London! Very easy to do, your children may be your little helper! Do not hesitate to change the filling : Mozzarella, Roquefort, vegetarian version, etc, etc... Enjoy!



Wine pairing : Graves (Red) from Bordeaux.







STUFFED BAGUETTES 
A quick glance in your kitchen…

In your fridge
Philadelphia cheese
Ham
Egg
Grated Gruyère
Gherkins

In your cupboard
Foil


STUFFED BAGUETTES 
For 1 baguette

1 baguette
125g 4,40 oz of Philadelphia spread cheese
A dozen of gherkins
1 hard boiled egg cubed 
50g 1,76 oz of sliced ham
75g 2,64 oz of grated Gruyère cheese

Preheat your  oven at 180 ° C.
Open the baguette in its length and remove the interior of bread.
In a bowl, combine the cheese, ham, egg and Gruyère.
Stuff the baguette with the mixture then add the gherkins cut in their length.
Close and cut the baguette in half to fit into the oven.
Tightly sealed the baguette in foil.
Bake for 15 minutes.
Cool down and place overnight in the fridge.
Remove the aluminum paper and make thin slices. 
It's ready!



Baguettes apéritives

Pour 1 baguette 
1 baguette
125g de fromage Philadelphia
50g de jambon coupé en morceaux
1 œuf dur émietté
75g de gruyère râpé
Quelques cornichons


Préchauffez votre four à 180° C.
Dans un bol, mixez Philadelphia, gruyère, jambon et œuf.
Ouvrir la baguette dans le sens de la longueur et enlevez la mie.
Répartir la préparation à l’intérieur.
Finir par les cornichons coupés en deux.
Refermez puis couper la baguette en deux afin qu’elle puisse entrer dans le four.
Emballez la baguette bien serrée dans du papier aluminium.
Enfournez pour 15 minutes.
Entreposez au réfrigérateur pour la nuit.
Retirez le papier aluminium et réalisez des tranches le lendemain.
Servez !

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