This tasty cold dish of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with
thinly sliced baguette.
Surround the dip bowl with pieces of
thinly sliced baguette, corn chips, tortilla chips, tostada chips, or a variety of specialty crackers.
Serve with Mexican tostada rounds, restaurant - style tortilla chips,
thinly sliced baguette pieces, or your favorite crackers.
Other serving suggestions for beet and mango salad —
Thinly slice a baguette.
Not exact matches
Ingredients -3 tablespoons of butter -5 cups of
thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1
baguette,
sliced - equal parts of grated parmesan and Swiss cheese.
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
Slice the
baguette thinly.
Layer
thinly sliced tenderloin in
baguettes.
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
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 pork
thinly and serve on toasted
baguette with mayo, mustard, and red onion relish with the lime juice.
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)
black pepper 1/2 loaf French
baguette,
thinly sliced Preheat the oven to 350ºF.
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 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
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
c butter 3 onions,
thinly sliced 1 t white sugar 1 T all purpose flour 2 c water red wine 2 (10.5 oz) cans condensed beef broth 1 French
baguette,
sliced thick 8 oz
sliced Finlandia Swiss Cheese or Black Label Gruyere Melt butter or margarine in a 4 quart saucepan.
Ingredients: Tapas spread 4 ounces
thinly sliced serrano ham 4 ounces Manchego cheese,
sliced into thin triangles 1 (12 - ounce) bottle roasted red peppers,
sliced 1 cup assorted marinated olives 1 cup Marcona almonds 1
baguette or other good crusty bread
1 French
baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs,
sliced handful of black olives,
sliced handful capers 1/2 large cucumber,
thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato,
thinly sliced 1/2 small red onion, thin
sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea salt and freshly ground black pepper vinaigrette (see below)
ground ginger pinch red pepper flakes pinch of sea salt 3 large French
baguettes or small personal - sized
baguettes broccoli slaw
thinly sliced red onion fresh cilantro, torn 2 cucumbers,
thinly sliced lengthwise sriracha sauce mayonnaise sweet chili sauce
Spread the remaining butter
thinly on the
slices of
baguette.