Best Baguette Stuffed With Sun Dried Tomatoes Mascarpone And Basil Recipes
BAGUETTE STUFFED WITH SUN-DRIED TOMATOES, MASCARPONE AND BASIL
If you are looking for a 10 minute recipe to serve at a party, here it is. Give it a few spins in the food processor, spread the mixture onto a hollowed out baguette and slice. You can substitute any spread and use the same method, but choose one with a bit of colour so it shows up against the bread. These are delicious.
Provided by MarieRynr
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop the sun dried tomatoes in a food processor.
- Add the mascarpone and pulse until mixed but not pureed.
- There should still be bits of tomato visible.
- Add the basil, mint,salt and pepper and pluse until just mixed. Do not puree.
- Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread.
- Fill both sides of the baguette with the mixture and put the halves back together to form a whole loaf again.
- Slice the filled baguette on an angle into 1/2 inch rounds.
- Serve at room temperature on a platter lined with large, fresh basil leaves if desired.
- NOTE: Skip the bread and just fill a bowl with this delicious sun dried tomato mixture.
- Serve as a spread with crackers.
- It's addictive!
Nutrition Facts : Calories 266.8, Fat 6.2, SaturatedFat 1, Sodium 921.4, Carbohydrate 45.9, Fiber 4, Sugar 0.2, Protein 8.1
PESTO & SUN-DRIED TOMATO BAGUETTE
I've been making this appetizer for years, and it's always the first to go. Even the sceptical ones end up loving it! I've used jars as measurements as it depends on your tastes. I love tons of pesto sauce, tomatoes and cheese on mine!
Provided by Snewtie
Categories Brunch
Time 25m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Preheat Oven to 250 Degrees.
- Slice bread as thinly or thickly as desired.
- Spread each slice with pesto sauce.
- Top with sundried tomatoes, and cheese.
- Bake until cheese is melted.
Nutrition Facts : Calories 3353.4, Fat 123.5, SaturatedFat 63.9, Cholesterol 358.3, Sodium 10750.7, Carbohydrate 403.1, Fiber 43.5, Sugar 91.8, Protein 177.9
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
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