Best 2 Antipasto Stuffed Baguettes Recipes

Antipasto stuffed baguettes are a delightful and versatile appetizer or snack that can be enjoyed at any gathering. With their crispy baguette shell and a flavorful filling of cured meats, marinated vegetables, and creamy cheeses, these baguettes are sure to be a hit. Whether you are looking for a quick and easy recipe for a party or a more elaborate dish to impress your guests, there is an antipasto stuffed baguette recipe out there for you. With a variety of fillings and toppings to choose from, you can customize your baguette to suit your taste preferences. So, let's dive into the delicious world of antipasto stuffed baguettes and explore some of the best recipes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ANTIPASTO-STUFFED BAGUETTES

Antipasto-Stuffed Baguettes image

These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.

Provided by Taste of Home

Categories Appetizers Lunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ANTIPASTO-STUFFED BAGUETTES

Antipasto-Stuffed Baguettes image

Categories Cheese Leafy Green Olive Pepper Pork Cocktail Party Quick & Easy Summer Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

Ingredients

2 small thin baguettes (each about 16 by 2 by 1 inch)
about 1/4 cup bottled olive paste or tapenade*
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well and spun dry
a 7-ounce jar roasted red peppers, drained, rinsed, and patted dry
a 13- to 14-ounce can whole artichoke hearts, drained, rinsed, patted dry, and chopped
*available at specialty foods shops and some supermarkets

Steps:

Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

Tips:

Use a serrated knife to cut the baguette, as this will help prevent it from tearing.
If you don't have a pastry brush, you can use a spoon to brush the olive oil on the baguette.
Be careful not to overstuff the baguette, as this could make it difficult to eat.
Bake the baguette until the cheese is melted and bubbly, and the bread is golden brown.
Let the baguette cool for a few minutes before slicing and serving.

Conclusion:

Antipasto stuffed baguettes are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and can be made ahead of time. With a variety of fillings to choose from, there is sure to be an antipasto stuffed baguette that everyone will enjoy. So next time you are looking for a quick and easy snack, give this recipe a try.