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La Belle Cuisine
Antipasto-Stuffed Baguettes
Gourmet Archives
2 small thin baguettes (16 x 2 x 1 inch)
1/4 cup tapenade [purchased, or
use recipe below]
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami
or smoked turkey
2 cups packed arugula leaves,
washed well, spun dry
One 7-ounce jar roasted red peppers,
drained, rinsed, patted dry
One 13- to 14-ounce can whole artichoke hearts,
drained, rinsed,
patted dry, chopped
Cut top third off each baguette horizontally with serrated knife
and re-
move soft crumb from tops and bottoms, leaving shells about 1/2 inch
thick. Spread
about 1 tablespoon tapenade on inside of each bottom
shell and
top with goat cheese,
spreading it evenly. Fold the 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 tapenade. Fit top shells over
bottom shells and
press baguettes
together, reforming loaves.
Wrap each baguette tightly in foil and chill at least 3 hours or
overnight.
Cut each baguette diagonally into 12 slices with serrated knife and
secure
each
slice with toothpick. Makes 24 hors d’oeuvres.
Tapenade Stark
Gourmet September
1995
2 tablespoons bottled capers, drained
3 large garlic cloves, chopped
6 flat anchovies
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
2 tablespoons Cognac
1 teaspoon fresh lemon juice
1/4 cup olive oil
1 1/2 cups Kalamata or Niçoise olives
(two 8-ounce jars),
rinsed,
drained and pitted
In a food processor pulse together all ingredients except olives.
Add
the
olives and blend mixture until olives are chopped fine.
Stir in pepper
to
taste.
Tapenade keeps, covered and chilled, 1 week.
Featured Archive Recipes:
Antipasti from Mario Batali's
'Simple Italian Food'
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Tomatoes and Olives
Let them eat bread...
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