Best Stuffed Baguette Recipes

STUFFED BAGUETTE

Steps:

• Slice baguette in half lengthwise.
• Hollow out leaving a shell ½" thick. Set aside.
• Cook spinach, drain and chop in processor; add cheese, basil, and milk; pulse till smooth. Spread on inside surface of bread. Combine ham, nuts, mustard and enough mayonnaise to moisten the mixture.
• Pack filling on the bottom half of bread mounding slightly.
• Put loaf back together.
• Envelop tightly in plastic and refrigerate at least 4 hours or overnight.
• Slice on the diagonal and serve.

NIçOISE STUFFED BAGUETTE

Steps:

• Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
• Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
• On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
• Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.

STUFFED RAINBOW BAGUETTE

Steps:

• Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
• Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you're ready to eat it.

STUFFED BAGUETTE SANDWICHES

Steps:

• Cit the baguette in half crosswise, then cut off the ends. Using a wooden spoon, push the bread out from inside to hollow our each half, leaving 1/2" thick walls. Reserve the crumbs for another use.
• Mince the eggs, stir in watercress, cream cheese, mayonnaise, mustard, salt, pepper, curry powder and cayenne.
• Holding each half of cut baguette on end, pack filling into bread shells with wooden spoon. Cut 3/4 of the way through each baguette at 1" intervals, so that guests can pull off individual sandwiches. Wrap tightly in plastic wrap and keep chilled until serving.

STUFFED BAGUETTE

Steps:

• 1. Seed and finely chop the tomatoes
• 2. Finely chop the bell pepper, eggs and chives
• 3. Slice open the baguette and scrape out the soft part
• 4. In a bowl, cream together the soft bread with cream cheese and paprika powder
• 5. Delicately add the chopped vegetables, then add salt and pepper to taste
• 6. Fill the bread halves with the filling, then put the halves back together, wrap tightly in cling film and refrigerate for several hours
• 7. Diagonally cut into 2 inch slices
• 8. Enjoy

YUMMY STUFFED BAGUETTE APPETIZER

Steps:

• To prepare, cut off ends of baguette. hollow out middle with spoon (if you cannot get to the middle, cut in half and hollow out).
• Mix all ingredients together.
• stuff baquette.
• Wrap in saran wrap and chill until set up to 2 days.
• Cut in slices and serve. Cut as you would a cheesecake with a clean knife after each slice.

CHEESY JALAPENO BACON STUFFED BAGUETTE WITH GARLIC BUTTER RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff). Use a long knife (preferably bread knife) to cut the bread out, leaving about a ½" wall of bread and crust. (Note 2) Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions or shallots and pepper in a bowl and mix until combined. Use a knife or piping bag to stuff the mixture inside the baguettes. Make the Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove. Brush the baguette with garlic butter (or you can do this after you slice it). Slice the baguette into ½" slices. Keep the slices pressed up against each other, and transfer to a large piece of foil. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted. For best experience, serve warm! NOTES 1. You can use Cheddar or any other cheese with flavor. 2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required. 3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 350°F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the center heats up enough for the cheese to melt. 4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 8 ounces of cream cheese in order to have enough filling for a 20-inch baguette. I think that 1 cup of cheddar or other flavor cheese combined with ½ cup of mozzarella is a good ratio of stretchy to flavored cheese, but you can mix it up as you want. The mozzarella is there for the "stretch". Other stuffing ideas: * Pizza: 1½ cups cheese, ½ cup shallots/scallions, 1½ cups pepperoni or salami and ½ cup diced red pepper / bell peppers. * Bacon Ranch: Same recipe as Jalapeño Bacon, but add dry ranch mix * Buffalo chicken: 1½ cups cheese (optional to use some blue cheese), 1½ cups chopped chicken, 1 cup scallions/shallots, ¼ cup hot sauce. * Italian: 1½ cups cheese, 2½ cups mixture of olives, artichokes, sun dried tomatoes, salami * Cheesy corn: 1½ cups cheese, 2 cups corn, ½ cup cilantro/coriander/jalapenos * Spinach and artichoke - 1½ cups cheese, 1½ packet frozen chopped spinach, thawed and squeezed of excess water, 1½ cups chopped artichokes PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins

BAGUETTE STUFFED WITH SUN-DRIED TOMATOES, MASCARPONE AND BASIL

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!

BAGUETTE STUFFED WITH BRIE AND CHERRIES

Steps:

• For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
• For the baguette: Preheat the oven to 400 degrees F.
• Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
• Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.