baguette

Conceived as a sandwich or as appetizer portions to share, this recipe has the peculiarity of starting with a frozen loaf of bread that is semi-cooked, to finish baking it at home while the filling ingredients are cooked.

  • Ingredients for 4 people . 2 precooked baguette-type bars, 150 g of sliced ​​mozzarella cheese, 100 g of sun-dried tomato in oil, 1 ripe avocado, 20 g pitted black olives, cherry tomatoes and arugula to serve.
  • Elaboration . Laminate each half of the avocado pulp widthwise. Cut each slice of mozzarella into four and slice a few olives. Drain the dried tomatoes, reserving their oil and, if they are very large, cut them in half as well. Cut the two loaves widthwise without reaching the base. We introduce a piece of mozzarella, a dry tomato, a slice of avocado and a couple of discs of olives in each cut. Brush with the oil from the dried tomatoes, wrap in aluminum foil and cook in a preheated oven at 200ºC for 10 minutes or the time and temperature indicated on the bread package. Remove and let cool for a couple of minutes before carefully opening the foil. We transfer to a table or source and serve hot with the garnish.

We generally associate the most informal recipes with dinner time, which is why this baguette stuffed with mozzarella, avocado and dried tomatoes is our proposal for the occasion. But any time is a good time to prepare it and, of course, enjoy it. It is an original idea for a tapas table with friends, for an aperitif with the family or for lunch.

The concept of bread with things has been triumphing throughout the world since time immemorial. The normal thing is to cut it in half, lengthwise, and fill it at once. But today we woke up wanting to give a twist to the sandwich of a lifetime. This is a fun presentation that invites you to share the baguette stuffed with mozzarella, avocado and dried tomatoes . Do you dare to prepare it?

Ingredients

for 4 people

  • Pre-cooked baguette breadtwo
  • Mozzarella cheese in slices150g _
  • dried tomato in oil100g _
  • Avocado at its point1
  • pitted black olivestwenty
  • Cherry tomato to accompany
  • arugula to accompany

How to make baguette stuffed with mozzarella, avocado and dried tomatoes

Difficulty: Easy

  • total time20m _
  • Elaboration10m _
  • Cooking10m _

Cut the avocado in half, remove the bone and skin. Laminate each half widthwise and reserve. Cut each slice of mozzarella into four and slice a few olives. Drain the dried tomatoes, reserving their oil and, if they are very large, cut them in half as well.

Cut the two loaves widthwise without reaching the base . We introduce a piece of mozzarella, a dry tomato, a slice of avocado and a couple of discs of olives in each cut. Brush with the oil from the dried tomatoes, wrap in aluminum foil and cook in a preheated oven at 200º C for 10 minutes or the time and temperature indicated on the bread package.

Remove from the oven and let cool for a couple of minutes before opening the foil, being careful not to burn yourself. We transfer to a table or source and serve hot. We accompany them with cherry tomatoes, rocket leaves or any salad of our choice.