Garlic Dill Toasts
day old baguette, thinly sliced on the diagonal
salted butter
minced garlic
fresh dill springs
cracked black pepper
If you plan ahead, soften the butter then blend with the garlic, dill and pepper and spread on the baguette.
If not, just melt the butter, stir in garlic, dill and pepper and brush on the baguette.
Then toast in the oven until crisp.
Lobster Cheesy Toasts
lobster meat pieces, finely diced
lemon zest
tarragon
salt
pepper
goat cheese
cream cheese
cheddar and/or parmesan cheese, if desired
Mix all together well and spread on lengths of day-old baguette. Toast in the oven until hot and melty and golden.
Here is one way I served my baguette from yesterday's post. It is delicious enough on its own fresh from the oven, but it doesn't hurt to jazz it up and make it into more of a meal, especially if it is the next day. Making a sandwich isn't exactly rocket science, and recipes aren't really necessary, but I thought I'd share the flavors I used, which seemed to have worked well. Round out the meal with an egg dish, a salad, or a soup, and save room for an extra special dessert!
Baguette Sandwiches
1 piece baguette, cut along the diagonal (as big as you want)
hummus (any variety)
salad greens (any variety)
1 piece Monterey Jack cheese
Spread hummus on both sides of the baguette. Top artistically with a few leafs of salad. Top with a slice of cheese. Place other piece of baguette on top. Place under the broiler and broil for a few minutes until cheese is melted and baguette is toasted and crisp. Serve immediately.
Here is a really easy way to make a delicious, fresh baguette at home. A bread machine will do all of the mixing, kneading and cycle of rising for you. Then you simply shape the loaf, let it rise again, and bake it. Much faster but definitely tasty. This recipe just makes one baguette. I think this baguette is better suited to sandwiches than bruschetta, but I definitely recommend toasting it before eating it if you don't eat it immediately after baking.
Machine Baguette
3/4 cup water
1 teaspoon salt
1/2 teaspoon granulated (white) sugar
2 cups white flour
1 1/2 Tablespoons wheat germ (optional)
1 1/4 teaspoons yeast
pinch cornmeal for coating (optional)
Place all ingredients except cornmeal in bread pan in order given, or according to manufacturer's instructions for dough/pizza dough cycle, small loaf.
Once cycle is complete, remove dough, punch down, and let rest for ten minutes.
Shape dough into long, narrow baguette, approximately ten to twelve inches long. Place on a baking sheet that has been lined or dusted with cornmeal or additional flour. Cover loosely with plastic wrap and let rise for about an hour.
Remove baguette from oven, place a pan of water in the bottom of the oven and preheat to 400◦F.
Make three diagonal slashes, about 1/4 inch deep, across the baguette using a serrated knife. Bake for about 20 minutes until golden and hollow-sounding when tapped.
