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Recipe Name: Antipasto-stuffed Baguettes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Thin baguettes, each about
16 by 2
by 1 inch
1/4 Cup(s) Bottled olive paste or
tapenade* about
4 Ounce(s) Mild goat cheese
1/4 Pound(s) Thinly sliced Genoa salami
or smoked
2 Cup(s) Packed arugula leaves
washed well and
spun dry
A, 7-ounce jar
roasted red
peppers drained
rinsed and patted
A, 13- to 14-ounce
can whole artichoke
hearts drained
rinsed patteddry
and chopped
available at specialty foods shops and some supermarkets Cut top third
off each baguette horizontally with a serrated knife and remove soft
crumb from tops and bottoms, leaving shells about 1/2 inch thick.
Spread about 1 tablespoon olive paste or tapenade on inside of each
bottom shell and top with goat cheese, spreading it evenly. Fold
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 olive
paste. Fit top shells over bottom shells and press baguette together,
re-forming loaves. Wrap each baguette tightly in foil and chill at
least 3 hours or overnight. Cut each baguette diagonally into 12
slices with a serrated knife and secure each slice with a wooden pick.
Makes 24 hors d'oeuvres. Gourmet July 1994 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1334
Calories From Fat: 663
Total Fat: 73.8g
Cholesterol: 205.3mg
Sodium: 3469.5mg
Potassium: 3819.1mg
Carbohydrates: 106.3g
Fiber: 50.5g
Sugar: <1g
Protein: 82.4g

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