Sentences with phrase «sliced baguette for»

Not exact matches

Sliced bread (sic) a centimeter thick staling on forty surfaces fit for soggy sandwiches real bread excels all this high top, Vienna, cob baguettes three times daily breads poignant as a sob Jewish rye and German brothers from the hob Tall grass waving gluten foreshadowed cultivation its unbloody....

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 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

And of course, eating huge chunks of fragrant garlic bread — sliced pieces of French baguette loaded with freshly minced garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

For serving 1 tablespoon honey 1 tablespoon water 2 rosemary sprigs Baguette, sliced Baby arugula 1 pound fresh figs, sliced Salt and black pepper

We scooped out spoonfuls onto a plate to make a bed for an overeasy fried egg, and gobbled it all up with fresh baguette slices.

Let the cheese cool down for 5 minutes before serving with slices of baguette bread or crackers.

In the meantime, place the baguette slices on a baking sheet and place them in the 350º F oven for approximately 5 - 8 minutes or until golden and crispy.

Remove from the oven and let the cheese cool down for 5 minutes before serving with slices of baguette bread or crackers.

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

The cheese baguette slices will soak up some of the broth for the ultimate French Onion Soup experience.

Slice baguettes horizontally, leaving one long side attached like hot dog bun; lightly toast on grill for 2 to 3 minutes.

Brush several of the toasted baguette slices with the peeled garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.

Toast in oven for approximately 3 - 4 minutes, then turn baguette slice over and toast another couple minutes.

I added a sprinkling of herbs d'provence to the top before baking & grated some ricotta salata (what I had on hand) over the top after serving (will do goat cheese next time for sure) & served with some garlic rubbed slices of whole wheat baguette.

2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish

Add the baguette slices and simmer for 5 minutes.

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

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

Slice the baguette in half lengthwise and bake for 4 minutes until just toasty.

Other serving suggestions for beet and mango salad — Thinly slice a baguette.

(After eating several slices of baguette topped with the curry concoction for lunch) Oops, that's not dinner.

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

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.

Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp.

1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms, Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery, Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)

Serve this with slices of rye toast or pieces of freshly baked baguette for dipping.

You can also serve it as an appetizer with toasted slices of baguette for crostini.

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

Set the garlic on a tray or cheese board with the brie cheese, sliced baguette, and a couple small knives for serving.

-- tossed with white and whole grain linguine — combined with whole grain linguine and veggie noodles — as a pizza base — baked with chicken or as a topping for chicken or fish — spread on toasted baguette slices and shredded Parmesan for a tasty spin on bruschetta

Prepare this herby white bean mixture at home and pack it to go along with a few slices of toasted baguette for lunchtime preparation.

Place the baguette slices in the oven for 10 - 14 minutes until the edges are golden.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

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

freshly baked baguette, portioned for sandwiches and sliced but not sliced completely through shredded monterey jack or mozzarella cheese caramelized onions (see quick recipe below) fresh spinach leaves sliced plum tomato sliced artichoke hearts

Place the slices of baguette on a baking tray and bake at about 175 °C for about 15 minutes or until golden, turning once about half way through the time.

The party started at noon and I planned on serving lunch around 1 PM, so I kept the appetizers fairly light: crisp radish slices, good butter and sea salt on baguette slices, and a mix of pasteurized and raw aged cheeses that were all safe for pregnant women to eat.

We eat it all the time as a side for soup or even as a base for spreads, like you would a slice of baguette.

Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

Beach Cottage Recipe Notes — keeps easily in the fridge for a day or so * so easy to prepare all the veggies and cover with cling film, ditto the Aioli then bring out when your guests arrive * you might want to go easy on the garlic or in my case add more than the three cloves above * experiment with olive oils, this one here was a new one I tried * just as good and just as little work to serve instead with a baguette sliced into thin rounds * I also have a most excellent cheats version of this for when one is feeling far from authentic and loves to cheat, will blog soon

With the jelly, Cheryl gave me a little recipe card: «For a French Appetizer, try our Herbs de Provence Jelly over fresh goat cheese, served with crispy baguette slices.

A nice slice of crusty toasted open - face baguette swiped with a little garlic butter or herbed butter from my butter collection will make this a memorable soup for your guests.

Remove the roasted garlic cloves from their papery skins and spread them on slices of toasted baguette, or squeeze them out, mash with a fork and use them for cooking.