Best 6 Toasted Baguette Recipes

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Baguette, a long, thin loaf of French bread, is known for its crispy crust and chewy interior. Toasting a baguette can elevate its taste and texture, making it an ideal accompaniment to a variety of dishes. Whether you prefer a classic toasted baguette with butter or a more elaborate bruschetta-style topping, there are many ways to enjoy this versatile bread. In this article, we will delve into the art of toasting a baguette, providing step-by-step instructions and exploring different topping options to create the perfect toasted baguette that will delight your taste buds.

Here are our top 6 tried and tested recipes!

TOASTED BAGUETTE



Toasted Baguette image

Provided by Ina Garten

Time 20m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
  • Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

RADISH BUTTER ON TOASTED BAGUETTE



Radish Butter on Toasted Baguette image

This compound butter packed with crunchy, peppery grated radishes is delicious spread on toasted baguette in this appetizer reminiscent of the classic French snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

8 medium radishes (about 1 bunch), cleaned, root ends trimmed
6 tablespoons unsalted butter, room temperature
One 8-ounce baguette
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
  • Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

GRILLED SAUSAGES WITH GRILLED SHALLOT RELISH WITH FRESH RICOTTA AND TOASTED BAGUETTE



Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound Italian sweet sausage links
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 large shallots
1/2 cup balsamic vinegar
3 tablespoons honey, plus more for drizzling
2 teaspoon finely chopped fresh thyme
Pinch red pepper flakes
1/2 cup chopped fresh parsley
1 1/2 cups fresh ricotta
2 baguettes, grilled
Extra-virgin olive oil, for drizzling

Steps:

  • Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing.
  • While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.
  • Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.
  • Arrange the cut sausage on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.

SMOKED TROUT PATE ON TOASTED BAGUETTE



Smoked Trout Pate on Toasted Baguette image

Fresh chives and shallot give this cream cheese-based dip a subtle bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

4 ounces room-temperature cream cheese (1/2 cup)
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
2 1/2 ounces flaked smoked trout
Kosher salt
Toasted baguette slices

Steps:

  • Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE



Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 16

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
3 ounces fresh goat cheese
2 thinly sliced heirloom tomatoes
4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette, recipe follows
Fresh chervil leaves, to garnish
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat a grill pan and broiler. Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
  • Vinaigrette: Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE



POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE image

Categories     Sandwich     Egg     Brunch

Number Of Ingredients 18

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
3 ounces fresh goat cheese
2 thinly sliced heirloom tomatoes
4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette, recipe follows
Fresh chervil leaves, to garnish
*Cook's Note: Not the super skinny kind of baguette
Black Pepper-Tarragon Vinaigrette
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat a grill pan and broiler. Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette. Vinaigrette: Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Tips:

  • Choose the right baguette: A good baguette should be fresh and have a crispy crust. Look for one that is golden brown in color and has a slight give when you press on it.
  • Slice the baguette properly: Cut the baguette on a slight diagonal to create more surface area for the toppings. This will help the flavors soak in better.
  • Use high-quality ingredients: The better the ingredients you use, the better your toasted baguette will taste. Use fresh vegetables, herbs, and cheese.
  • Don't overload the baguette: Too many toppings can make the baguette soggy. Stick to a few simple ingredients that complement each other.
  • Toast the baguette until it's golden brown: This will help to bring out the flavor of the bread and make it crispy.

Conclusion:

Toasted baguettes are a delicious and versatile snack or meal. They can be topped with anything from simple butter and salt to more elaborate toppings like cheese, vegetables, and meat. With a little creativity, you can create a toasted baguette that is perfect for any occasion.

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