A baguette is a long, thin, crusty loaf of bread that has come to symbolize French cuisine. There are many ways to serve up a toasted baguette -- in the bottom of a soup bowl, as a sandwich or panini, as bruschetta, or even chopped or crumbled as croutons or breadcrumbs. Toasting a baguette is very easy and it makes an excellent base for a world of tasty toppings.
Cut the baguette into 1/4-inch slices and place them on a cookie or baking sheet in a single layer.
Brush the baguette slices with butter, margarine or olive oil.
Bake the baguette slices in a 400-degree Fahrenheit oven 8 to 10 minutes or until golden brown. Turn the bread so that it toasts on both sides.
Top the toasted baguette with goodies like: goat cheese and smoked salmon; pecan butter, Brie and applies; or just a swipe of olive oil topped with a dash of salt and pepper.
How to Make Bruschetta Appetizers
How to Make Breadcrumbs From Bagels
How to Freeze Brioche
How to Make Toasted Bread Sticks With ...
How to Make Bread Sticks Out of Pizza ...
Meals With Garlic Bread
What to Serve With a Lasagna Dinner
How to Make Cuban Sandwiches
What Is the Best Way to Toast ...
How to Bake Frozen Spanakopita
How to Cook With Havarti Cheese
How to Make Communion Bread Wafers
Grilling a Top Sirloin Filet in a Cast ...
How to Prepare Pre Cooked Shrimp
How to Grill Chayote Squash
How to Prepare French Toast in Advance
How to Cook a Frozen Beef Patty ...
How to Egg Wash a Loaf of Challah Bread
How to Serve Ravioli
Cooking Polenta Tube Slices
Mary Strain's first byline appeared in "Scholastic Scope Magazine" in 1978. She has written continually since then and has been a professional editor since 1994. Her work has appeared in "Seventeen Magazine," "The War Cry," "Young Salvationist," "Fireside Companion," "Leaders for Today" and "Creation Illustrated." She earned her Bachelor of Arts in English from Oglethorpe University in Atlanta.