Artesano baguettes roasted garlic

ARTESANO BAGUETTES ROASTED GARLIC

CRISPY SPINACH BITES AND EGG

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

Ingredients

• 2 Artesano Baguettes Roasted garlic
• 2l (8 cups) baby spinach leaves
• 60 ml (4 tablespoons) butter
• 1 onion, finely chopped
• 2 pinches nutmeg, grated
• 125 ml (1/2 cup) cheddar cheese, grated
• 125 ml (1/2 cup) ricotta cheese
• 3 eggs, hard-boiled
• Salt and pepper to taste

Preparation

1. Preheat oven to broil.
2. In a hot skillet, sauté half the spinach in a little melted butter.
3. Add the rest of the spinach, once the first portion has softened.
4. Add the onion and nutmeg and cook for a further 10 minutes, stirring constantly.
5. Using a blender, purée the sautéed spinach.
6. Stir in the cheddar and ricotta cheeses. Check seasoning and allow to cool.
7. Meanwhile, cut baguettes into elongated croutons and toast under the broiler.
8. Top each crouton with the spinach mixture, then grate the eggs over the top.

BREAD CROUTONS AND CHEESE NACHO

Portions : 4 - Preparation : 15 minutes - Cooking : 18 minutes

Ingredients

• 2 Artesano Baguettes Roasted garlic
• 75 ml (5 tablespoons) melted garlic butter
• 125 ml (1/2 cup) corn kernels
• 250 ml (1 cup) grated Tex-Mex cheese
• 125 ml (1/2 cup) olives, sliced
• 4 tomatoes, diced
• 1/4 bunch parsley, chopped
• 4 jalapenos, thinly sliced
• 125 ml (1/2 cup) bacon, chopped
• 125 ml (1/2 cup) green onions, sliced

Garnish

• Sour cream
• Salsa
• Hot sauce
• Guacamole

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Cut baguettes into 1/2" thick slices.
3. On a baking sheet lined with parchment paper or a silicone mat, spread the bread slices, brush with garlic butter and bake for 8 minutes, until lightly toasted.
4. In a gratin dish, alternate the bread slices, corn kernels, grated cheese, olives, tomatoes, parsley, jalapenos and bacon, finishing with grated cheese on top and bake for 10 minutes.
5. Serve hot, with sour cream, salsa, hot sauce or guacamole.

TUNA TARTAR AND CRISPS

Portions : 4 - Preparation : 20 minutes - Cooking : 10 minutes

Ingredients

• 1 Artesano Baguettes Roasted garlic
• 60 ml (4 tablespoons) olive oil
• 60 ml (4 tbsp) sesame seeds
• 250 gr (9 oz) fresh tuna, cubed
• 30 ml (2 tbsp.) tahini (sesame cream)
• 1/2 lime, juice
• 15 ml (1 tbsp.) honey
• 60 ml (4 tbsp.) red bell pepper, finely diced
• 5 ml (1 tsp.) Tabasco
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Cut baguette into small sticks.
3. In a bowl, combine the sticks, olive oil, sesame seeds and a little salt and pepper.
4. On an ovenproof tray lined with parchment paper or a silicone mat, spread out the sticks and leave in the oven for 10 minutes, until golden and crisp. Set aside.
5. In a bowl, combine tuna, tahini, lime juice, honey, bell bell pepper, Tabasco, salt and pepper.
6. Spread the tuna tartare in the center of each large soup plate, surrounding it with the bread sticks.

TOMATO SARDINE CROUSILLANTS

Portions : 4 - Preparation : 10 minutes - Cooking time : 15 to 20 minutes

Ingredients

• 2 Artesano Baguettes Roasted garlic
• 8 sardine fillets in oil
• 2 vine tomatoes
• 5 ml (1 tsp.) herbes de Provence blend
• 1 shallot, finely chopped
• 5 ml (1 tsp.) sugar
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp) basil leaves, chopped
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. Cut tomatoes into 4 pieces and remove seeds, leaving only the flesh.
3. In a bowl, combine tomatoes, herbes de Provence, shallot, sugar, oil, salt and pepper.
4. On an ovenproof tray lined with parchment paper or a silicone mat, spread the prepared mixture and leave in the oven for 15 to 20 minutes.
5. Bake baguettes according to package directions.
6. Slice each loaf in half lengthwise, to make 4 slices.
7. On each piece of bread, spread the warm tomato confit, sardines and fresh basil.

MUSSEL CROUTONS AND MANGO SALSA

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

Ingredients

• 2 Artesano Baguettes Roasted Garlic
• 1 bag mussels, cleaned
• 250 ml (1 cup) white wine
• 30 ml (2 tbsp.) ginger, chopped
• 1 mango, finely diced
• 60 ml (4 tbsp.) coriander leaves, chopped
• 60 ml (4 tbsp.) red onion, finely chopped
• 60 ml (4 tbsp.) olive oil
• 1 lemon, juice
• 60 ml (4 tbsp.) butter
• salt and pepper to taste

Preparation

1. In a saucepan, covered, cook mussels in white wine and ginger for 8 minutes. Stir and let cool.
2. Remove and shell the mussels, keeping only the flesh.
3. Meanwhile, in a bowl, combine the mango, coriander, red onion, olive oil, lemon juice and a little salt and pepper. Check seasoning.
4. Cut baguettes into 1" thick pieces.
5. Spread butter on both sides of each piece of bread.
6. In a hot frying pan, brown the pieces of bread, 1 to 2 minutes on each side.
7. Arrange the bread pieces on a serving platter, top with the mussels and then the mango mixture.