Leftovers baguette

Leftovers baguette

Total: 45 min. | Active: 20 min.
Nutritional value / person: 457 kcal
, Fat: 19 g
, Carbohydrate: 44 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g baguettes, cut in half lengthwise and crosswise
1 garlic clove, cut in half

Caprese baguette

1 tbsp balsamic vinegar
150 g mozzarella, in slices
1 tomato, in slices
¼ tsp sea salt
a little pepper

Spicy baguette

1 red chilli, deseeded, roughly chopped
40 g grated Parmesan
½ yellow pepper, cut into strips
50 g salami in slices

Fennel and salmon baguette

2 tbsp mustard
150 g fennel, very thinly sliced
2 tsp olive oil
¼ tsp salt
a little pepper

To bake

50 g smoked salmon, sliced
½ organic lemon, sliced
2 sprigs basil, leaves torn off
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How it's done

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Place the baguette halves on a baking tray lined with baking paper, rub thoroughly with the garlic.

Caprese baguette

Drizzle two baguette halves with balsamic. Arrange the mozzarella and tomatoes on top, season.

Spicy baguette

Spread the chilli and half of the cheese over two baguette halves. Top with the pepper and salami, sprinkle with the remainder of the cheese.

Fennel and salmon baguette

Cover two baguette halves with mustard. Mix the fennel and oil, season and spread on top.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, arrange the salmon and lemon slices on top of the fennel. Garnish the caprese baguette with basil.

Good to know
Tip: The baguette halves can be filled with whatever you have left over in your fridge.

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