for 4 person

Baguette

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 sprig	basil, leaves torn off

How it's done

Baguette

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.

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