Artesano classic rod white

ARTESANO BAGUETTE CLASSIC WHITE

APPLE AND PROSCIUTTOCOTTO CHEESE BITES

Portions : 4 - Preparation time : 10 minutes - Cooking time : about 15 minutes

Ingredients

• 1 Artesano Baguette Classique white
• 1 shallot, finely chopped
• 1 apple, diced
• 30 ml (2 tablespoons) olive oil
• 30 ml (2 tbsp.) maple syrup
• 1 pinch dried thyme
• 60 ml (4 tbsp.) spiced rum
• 8 slices raclette cheese, cut into 4 pieces
• 100 g (3 1/2 oz) thinly sliced cooked ham, cut into 4 pieces
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, sauté shallot and apple in a little olive oil for 4 to 5 minutes, stirring constantly.
3. Add the syrup, thyme and rum deglaze.
4. Cut the baguette into 1/2" thick slices.
5. On an oven-safe baking sheet, arrange the slices of bread and spread the prepared mixture and cheese on each. Bake in the oven for 10 minutes.
6. On each slice of bread, spread the ham chiffonade.

TOAST WITH ROASTED JALAPENOS, MANCHEGO, MINT AND FIG JAM

Portions : 4 - Preparation : 10 minutes - Cooking : 13 minutes

Ingredients

• 2 Artesano Baguette Classique whites
• 8 jalapenos, membranes and seeds removed, diced
• 30 ml (2 tablespoons) olive oil
• 250 ml (1 cup) Manchego cheese, grated (or grated Cheddar)
• 125 ml (1/2 cup) fig jam
• 125 ml (1/2 cup) mint leaves, chopped
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Cut baguettes in half lengthwise.
3. In a hot skillet, sauté jalapenos in a little oil over medium heat for 5 minutes. Season with salt and pepper. Set aside.
4. Meanwhile, in a bowl, combine the cheese, fig jam, mint and a little salt and pepper.
5. Spread the mixture on each piece of bread, followed by the sautéed jalapenos.
6. Place the pieces of bread on an ovenproof tray lined with parchment paper or a silicone mat, and leave in the oven for 8 minutes, until the cheese has melted.

SALMON RILLETTE EXPRESS WITH HONEY CROUTON

Portions : 4 - Preparation : 35 minutes - Cooking time : approx. 16 minutes

Ingredients

• 2 Artesano Baguette Classique whites
• 30 ml (2 tablespoons) butter
• 60 ml (4 tablespoons) honey
• 200 g (7 oz) fresh salmon, cube-shaped
• 45 ml (3 tbsp.) olive oil
• 125 ml (1/2 cup) cream cheese
• 100 gr (3 1/2 oz) smoked salmon, chopped
• 60 ml (4 tbsp.) dill
• 60 ml (4 tbsp.) chives, snipped
• 1/2 lemon, juice
• salt and pepper to taste

Preparation

1. Cut baguettes into 1/2" thick slices.
2. In a hot frying pan, melt the butter, add the bread slices and brown for 1 to 2 minutes on each side.
3. Add the drizzled honey, a little salt and pepper and brown for a further 2 minutes. Remove and leave to cool.
4. Season the fresh salmon with salt and pepper.
5. In the same hot pan, over high heat, sear the fresh salmon in a little olive oil, 2 to 3 minutes on each side. Reduce heat to medium and cook for 6 minutes.
6. Allow to cool.
7. In a bowl, crumble the cooked salmon, add the cream cheese, smoked salmon, dill, chives and lemon juice and set aside in the fridge for 30 minutes.
8. Spread prepared mixture on each crouton.

MAPLE SYRUP AND BUTTER DECADENT CROUTON, SHREDDED DUCK

Portions : 4 - Preparation : 10 minutes - Cooking : 15 minutes

Ingredients

• 2 Artesano Baguette Classique whites
• 125 ml (1/2 cup) melted butter
• 125 ml (1/2 cup) maple syrup
• 2 duck legs, candied
• 125 ml (1/2 cup) dried cranberries, chopped
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine butter, maple syrup and a little salt and pepper.
3. Slice baguettes into elongated croutons.
4. Dip each crouton into the mixture.
5. On a baking sheet lined with parchment paper or a silicone mat, spread out the croutons and bake in the oven for about 15 minutes, turning halfway through cooking until golden and crisp.
6. Remove the skin and bones from the duck confit legs and shred the meat.
7. In a bowl, combine the shredded meat and cranberries.
8. Spread duck mixture on each crouton.

FILET MIGNON AND BLUE CHEESE BITES

Portions : 4 - Preparation : 10 minutes - Cooking time : about 15 minutes

Ingredients

• 2 Artesano Baguette Classique whites
• 2 beef tenderloin medallions
• 1 red onion, thinly sliced
• 30 ml (2 tbsp.) butter
• 30 ml (2 tbsp.) canola oil
• 1 sprig rosemary
• 500 ml (2 cups) arugula
• 250 ml (1 cup) Gorgonzola blue cheese
• 60 ml (4 tbsp.) reduced balsamic vinegar
• salt and pepper to taste

Preparation

1. Prepare baguettes according to package directions.
2. Open each baguette in half and separate.
3. In a hot skillet, sauté meat in butter, canola oil, onion and rosemary over high heat, 3 minutes per side.
4. Continue cooking over medium heat, 5 minutes for rare or longer, depending on desired doneness.
5. Leave to rest for 5 minutes, then slice the meat.
6. On each half baguette, spread cheese, sliced meat and onion, arugula and season with salt, pepper and reduced balsamic vinegar.