3271 capri baguette Recipes

beefsteak tomatoes, thinly sliced, fresh mozzarella cheese, drained, thinly sliced (deli), pitted black olives,thinly sliced, basil leaves, balsamic vinegar, evoo, salt and pepper, basil leaves for garnish

stale bread (baguette) or 5 -6 slices fresh bread, cut into 1/2 inch cubes (baguette), dried parsley, dried basil, dried oregano, salt and pepper

baguette (or 1 demi- ), cut into 24 slices, extra-virgin olive oil, salt and ground black pepper to taste, lemon juice, maple syrup, ripe but firm bosc pears, halved, cored and cut into 24 wedges, lightly packed parsley leaves, leftover spiral-sliced ham (or another flavorful ham), cut into bite-sized pieces and warmed

baguette-style french bread, olive oil, grated or finely shredded parmesan cheese, classico four cheese pasta sauce, flavored oils such as lemon , basil, or garlic (optional)

baguette , cut into 1-inch pieces, extra-virgin olive oil, divided, garlic clove, egg, fresh lemon juice, anchovy paste, basil leaves, coarsely chopped, flat-leaf parsley, coarsely chopped, romaine hearts (1 lb), leaves separated and washed well , then halved crosswise, coarsely grated parmigiano-reggiano

baguette bread, garlic clove, fresh or frozen peas, thawed, kosher salt, extra-virgin olive oil, shaved parmesan, torn mint, a few drops of balsamic vinegar

baguette , crust discarded, garlic clove, salt, whole blanched almonds (3/4 cup), sherry vinegar (preferably reserva ), or to taste, mild extra-virgin olive oil (preferably andalusian hojiblanca), ice water, garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)

baguette , crust discarded, garlic cloves, salt, hard-boiled eggs, yolks and whites separated, sherry vinegar (preferably reserva ), mild extra-virgin olive oil (preferably andalusian hojiblanca), black pepper, ripe tomatoes, cut into 1/2-inch cubes, green bell pepper, cut into 1/8-inch dice, thick) slices serrano ham or prosciutto , cut into 1/4-inch dice

baguette, cut into 1/2-inch slices (7 oz total ), orange pumpkin, heavy cream, reduced-sodium chicken or vegetable broth, grated nutmeg, coarsely grated gruyere (6 oz), coarsely grated emmental (6 oz), olive oil

baguette (about 3/4 lb), unsalted butter, melted, onions, chopped, olive oil, cooked ham, cut into 1/2-inch cubes, eggs, whole milk, salt, freshly grated nutmeg, spinach leaves (about 1 bunch), coarsely chopped, fontina cheese, grated

baguette (about 24 by 3 inches; 3/4 lb), cut into 1/2-inch-thick slices and ends discarded, water, eggs, evaporated milk, unsalted butter, melted and cooled slightly, granulated sugar, light brown sugar, vanilla, freshly grated nutmeg, salt, raisins, crushed pineapple in juice, drained (1 cup)

diced tomatoes , 14.5 oz just pour in, tomato sauce , 15 oz pour in, chicken broth , fat free, 14.5 oz pour in, smoked ham, canned 5 oz dice into small pieces, smoked chicken dice into small pieces, smoked pulled pork dice into small pieces, whole baking potatoes , medium sized peeled and diced into 1/2 cubes, corn , frozen 12 oz pour in, baby lima beans, frozen , 16 oz pour in, texas pete hot sauce pour in, worchestershire sauce pour in, bacon drippings (grease/fat) stir in, red pepper , crushed stir in, barbecue sauce stir in

baguette , slices 2 per sandwich (not too thick), prosciutto , fairly thin (not paper thin, you don tsp want it falling apart), provolone cheese , 2 per sandwich, olives (to toast the baguettes), eggs (large or extra large), boursin cheese (garlic herb, chive, any combination, you can use the whole container for very creamy eggs or less if), black olives, sliced (more or less to taste, 1 small 4 oz can works perfect ), butter, salt, pepper, egg yolks (use extra large eggs), fresh lemon juice, sun-dried tomatoes, chopped (packed in oil), butter, olive oil, salt, pepper

day-old fench bread or baguette (if you live somewhere you can get good puffy, airy, po-boy bread, use that), olive oil, garlic powder, cookie sheets

baguette , cut on diagonal into 1/3-inch-thick slices, extra-virgin olive oil, tomatoes , quartered lengthwise, coarse kosher salt plus additional for seasoning, unpeeled garlic cloves, fresh rosemary sprig plus additional sprigs for garnish, kalamata olives, pitted, pimiento-stuffed green olives, chopped fresh basil plus sprigs for garnish, balls fresh burrata cheese * or fresh mozzarella cheese

baguette (about 16 inches long and 1 , inches in diameter), extra-virgin olive oil, tomatoes (about 1 1/2 lb), kalamata or other brine-cured black olives, fresh flat-leafed parsley leaves, shallot, fresh lemon juice, extra-virgin olive oil, freshly ground black pepper to taste, garlic cloves, smoked bocconcini * or other mozzarella (see above note), garnish: about 60 small fresh flat-leafed parsley leaves

baguette (about 15 inches long), cut diagonally into 1/4-inch-thick slices, olive oil, freshly grated parmesan (about 1 oz), pine nuts, olive oil, firm eggplant (about 11/4 lb), cut into 1/2-inch cubes, onion, chopped, garlic cloves, 1 chopped and mashed to a paste with 1/2 tsp salt and 1 minced, vine-ripened tomatoes (about 3/4 lb total), cut into 1/2-inch cubes, fresh basil leaves, washed well , spun dry, and chopped, fresh flat-leafed parsley leaves, washed well , spun dry, and chopped, fresh lemon juice, sugar