Sentences with phrase «cut baguette»

2 Cut the baguette into 1» cubes and transfer to a large bowl.

Cut the baguette into slices 1/3 inch thick and arrange in a single layer on 2 baking sheets.

A single, simple emerald cut baguette takes new shape in our classic new Emerald Cut Ring from Rachael Ryen.

Cut each baguette in half, then slice them lengthwise.

Cut the baguette into about 25 to 30 diagonal slices.

Cut baguette into 1 / 2 - inch thick slices diagonally, place them on baking sheet and drizzle with olive oil.

Cut the baguette crosswise into fourths and split each piece horizontally.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Cut the baguette into 1 cm slices, then quarter each slice.

Spread greens on top and cut baguette into pieces on a bias (45 ° angle).

Toast the bread: Cut your baguette and lightly butter each slice on one side.

Cut the baguette into diagonal slices to allow for the most surface area possible.

Cut the baguette into enough 1 / 4 - inch slices to accomodate the number of individual shrimp you have.

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings.

Cut baguettes into small pieces and toast them lightly under a grill.

Butter the hot toast and make into croutons by cutting each baguette slice into two or four small pieces, and toss on top of any soup to make a spectacular addition to your soup serving.

Not exact matches

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

1 baguette, halved lengthwise (6 ″) 1 garlic clove, cut in half 2 T. extra-virgin olive oil (Basil infused if you have it) 1 large ripe tomato 2 T. parmesan Cheese, grated 1 T. fresh basil

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

Take cutting board and slide parchment paper with baguettes onto hot baking stone.

Cut the brie into 1 / 4 - inch - thick slices sized to cover about three quarters of a baguette slice.

Put 2 large cloves of garlic through a garlic press or mince the garlic finely and add to the bowl with the cut up baguette.

Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3 tablespoons olive oil a couple pinches of salt 1 large garlic clove, peeled.

Eggs 8 slices baguette (1/2 inch thick), cut on the diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans

Using a pastry scraper, cut the dough in half (for 16 - inch baguettes) or in thirds (about 11 - inch baguettes) depending on the length of your pizza stone / pan cover or diameter of your Dutch oven.

While the soup is simmering, add the 2 slices of baguette to the oven for 5 minutes, cut a couple slices of gruyere cheese and queso Manchego, divide the slices of cheese on top of the toasted breads, season with a little dried parsley and add the slices of cheesy toast to the oven for about 8 minutes, until the cheese is melted and has a lightly browned crust on top

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

8 slices French or Italian bread baguettes, cut diagonally into 1/2 - inch slices 6 slices provolone cheese 2 - 3 roasted red peppers, peeled, seeded and cut in 1 - inch strips 1 bunch of fresh basil, sliced thin

Savory Bread Pudding -------------- 1 baguette, cut into 3/4 ″ -1 ″ pieces and left out to dry 1/3 loaf California Whole Grain bread, cut into 3/4 ″ -1 ″ pieces and left out to dry 3/4 cup egg whites 1 cup chicken broth 2 cups 2 % milk 1 can artichoke hearts, drained and roughly chopped 2 baby portobello mushrooms, chopped 4 oz cremini mushrooms, chopped 3 stalks green onions, chopped 2 shallots, chopped 1/2 cup sundried tomatoes, chopped salt pepper red pepper oregano lemon zest gruyere cheese, shredded

GARLIC BRUSCHETTA 1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees.

Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.

Assembly: 1 baguette French bread, cut into long thin slices on diagonal 1/3 cup grated Parmesan Block of Parmesan cheese 2 large head of Romaine lettuce

Use a serrated knife to cut 5 - 6 slits in the top of each baguette.

Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.

ingredients ROAST BEEF, CHEDDAR, AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to taste)

Cut vertical slits in the baguette, stopping just before you cut through so that the slices stay connected at the bottCut vertical slits in the baguette, stopping just before you cut through so that the slices stay connected at the bottcut through so that the slices stay connected at the bottom.

crostini: 2 Baguettes, cut crosswise on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste

So, preheat your oven, grab a loaf of your favorite baguette, and get out the cutting board.

I'd suggest following the recipe for making baguettes with my pizza mix and put the dough into a gallon sized zip - top bag, then cut a small corner out of the bottom.

ingredients BLT CROSTINI 1/2 pound bacon 1/4 cup olive oil (plus 2 tablespoons, divided) 1 baguette (cut into 1 / 2 - inch slices) 1/2 pint cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4 teaspoon cayenne 1/2 head romaine (cored, thinly sliced) flaky sea salt (to taste) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 1 organic tomato, diced 1 1/4 cup organic fresh strawberries, diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette

Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper

The Hasselback techinique — making crosswise cuts in a vegetable, fruit or in this case, a baguette, to create space for adding in additional flavors like cheese — turns whole - grain bread into a fast and easy «pizza» in this fun recipe.

To avoid this, either put the baguettes some place slightly cooler to rise, or cut back on the rising time slightly.

Cut a slit lengthwise in the demi baguette and place on a sheet tray.

1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds

Slice each baguette into 2 ″ wide pieces with a sharp, serrated knife, or if you're feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

Wave your wand (or baguette) and say a magic word to transform this piece of wood into a cutting board containing a knife with room for a corkscrew.

Assorted fresh fruit, sliced Assorted fresh vegetables, sliced Holy wheat baguette or other crusty bread, cut into cubes