CHEESE & TURKEY BAGUETTE
When it comes to stuffing a baguette, simple is always best. Case in point, this sandwich with turkey, mayo, cheese and baby spinach leaves.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread mayo onto cut sides of baguette.
- Fill with remaining ingredients.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
HERBED GOAT CHEESE BAGUETTE SLICES
This fun appetizer is guaranteed to wow guests! It takes just moments to whip up the herb-infused goat cheese spread. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cheese, parsley, rosemary, garlic, salt and pepper; roll into a 3-in. log. Cover and refrigerate for at least 1 hour. , Spread over bread; top with tomato slices. Sprinkle with additional pepper if desired.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 142mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ROAST TURKEY AND HERBED CREAM CHEESE LETTUCE WRAPS
Fresh basil, baby spinach and cream cheese come together in a rich, flavorful spread for these bread-free wraps. Great in a lunchbox, they also make a finger-friendly addition to a game-day party.
Provided by Food Network Kitchen
Time 5m
Yield 4 wraps
Number Of Ingredients 8
Steps:
- Cut off the 8 largest outer leaves from the lettuce and wash and dry them carefully, trying not to tear them. (Cut the leaves at the base, where they connected to the root; the leaves should be about 9 inches long.) Using a vegetable peeler, shave down the center rib of each leaf so it will roll up more easily. Set aside.
- Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper.
- Lay two of the romaine leaves out on a clean work surface. Cover the leaves with 2 slices of turkey. Spread 2 tablespoons of the cream cheese mixture over the turkey and line up 1/4 of the pepper strips along one end. Line up 1/4 cup of the shredded carrots just above the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together and the peppers and carrots end up in the center of the roll. Place the wrap on a plate seam-side down. Repeat with the remaining ingredients. Cut each wrap in half and serve.
HERBED CREAM CHEESE BRUSCHETTA ON BAGUETTE TOASTS
This recipe has it all: vivid colors, contrasting textures, pleasing aromas, and complex flavors. Ideal to start a summer dinner party on the screened porch.
Provided by HopeJohnJP
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine cream cheese, garlic powder, marjoram, thyme, and pepper in a food processor until smooth. May be made up to one week in advance. (Bring to room temperature before serving.).
- Preheat broiler or toaster oven broiler. Cover broiler pan or cookie sheet with aluminum foil, folded up at the sides. Broil pepper quarters, peel side up, close to the heat source, until the skin begins to bubble and char. Remove pepper to a closed container until cool enough to handle. The blackened skin will slough off easily; discard it. Pour any juices from the foil and container into a large bowl.
- Into the same bowl, chop or small dice vegetables in proportions that please your eye and palate. Mix well before adding cheese. Swirl in olive oil and vinegar and stir gently so the feta keeps its shape. Season to taste. Allow to rest at room temperature.
- Brush one side of each slice of bread with olive oil. Broil briefly, just until golden. Spread each with herbed cream cheese and a heaping spoonful of relish. Serve immediately.
Nutrition Facts : Calories 864.1, Fat 55.4, SaturatedFat 19.9, Cholesterol 79.1, Sodium 1201.9, Carbohydrate 74.8, Fiber 8.6, Sugar 5.1, Protein 20.1
TURKEY SANDWICH WITH HERBED FARMER CHEESE, SPROUTS, AND TOMATO
A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
Provided by Martha Stewart
Categories Turkey Recipes
Yield Makes 2
Number Of Ingredients 11
Steps:
- Stir cheese and yogurt in a small bowl until smooth. Stir in lemon juice and herbs. Season with salt and pepper; stir.
- Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.
Nutrition Facts : Calories 443 g, Cholesterol 74 g, Fiber 5 g, Protein 39 g, SaturatedFat 3 g, Sodium 531 g
HAM, CHEESE AND HERB BAGUETTE
This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads
Provided by Saturn
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
- Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
- Make the second loaf.
- Preheat the oven to 450 degrees F.
- Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
- Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 368.3, Fat 10.8, SaturatedFat 2.6, Cholesterol 19.1, Sodium 497.1, Carbohydrate 51.2, Fiber 2.3, Sugar 2.4, Protein 15.6
HERB GARLIC BAGUETTES
Another recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It's actually very similar to my Herb Batter Bread, but with the addition of the garlic and that the loaves are baguettes. Prep time includes mincing the garlic cloves in a mini-chopper, but does NOT include rising times.
Provided by Sandaidh
Categories Yeast Breads
Time 40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
- Mix using dough hook (s) until well blended, scraping bowl if necessary.
- Dissolve yeast and sugar in warm water.
- Continue mixing on slow speed and slowly add yeast mixture and cold water.
- If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
- If dough is too dry you may add a little extra water.
- Continue mixing until dough is smooth and elastic, about 3 minutes.
- Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
- When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
- Divide dough in half.
- Shape each half into a 12 inch long loaf.
- Place loaves on a greased baking sheet.
- With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
- Combine egg and 1 TSP water, whisking until well blended.
- Brush top of each baguetter with egg mixture.
- Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
- Preheat oven to 450°F.
- Remove plastic wrap and brush top of each baguette with egg mixture again.
- Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
- Remove and cool on wire racks.
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