Baguettes and Bruschetta

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Baguettes and Bruschetta

star rating (4) rate this recipe »
Published prior to 2008

When the warm weather (those rare few days here in Vermont) arrives and the black flies leave, we'll do anything to be outside. The old Latin phrase carpe diem applies here: if you wait too long to hustle outside during a Vermont summer, you'll miss the season altogether. Thus, we often pack up our provisions and move outside for day trips.

Our favorite trips have no real destination. We mosey down quiet dirt roads hoping to get lost, and we're generally successful. Around 11 a.m. we start searching for the perfect picnic spot. All that's needed then is lunch and a soft blanket.

So, here's the lunch -- you supply the soft blanket!

Bread

2 crusty baguettes – our Guaranteed Baguettes recipe makes great bruschetta
Bruschetta
2 medium-sized ripe tomatoes (12 ounces), diced
2 cloves fresh garlic, minced
1 tablespoon minced fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
two 16"-long French-style baguettes

Turkey, Provolone and Peperoncini Sandwiches

two 16"-long French-style baguettes
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
2 tablespoons chopped fresh oregano
3/4 pound provolone cheese, thinly sliced
1 pound (16 ounces) smoked turkey breast, thinly sliced
20 fresh spinach leaves (3 ounces)
12 peperoncini* (4 ounces), stems removed and halved lengthwise

*If you're not familiar with these, they're small, fairly mild pickled Italian green peppers. You should be able to find them in the section of your grocery store that carries Italian specialty foods, or perhaps in the pickle section.

To make Bruschetta
This simple, delicious and easy-to-transport fare offers the quintessential taste of summer. Only ripe tomatoes should be used – and only fresh garlic and basil.

Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.

Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with additional olive oil. Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. Pack them in an airtight container.

When ready to serve, place about 2 to 3 teaspoons of the tomato mixture on top of each slice of bread. Yield: about 40 bruschetta.

To make Turkey, Provolone and Peperoncini Sandwiches
Wrap these sandwiches in foil and pack them in a cooler. They'll keep well this way for about 6 hours.

Mix the mustard, mayonnaise and oregano in a small bowl. Cut each baguette in half lengthwise. Spread the mustard mixture on both cut sides of the baguettes. Top the bottom halves of the baguettes with cheese slices. Cover with turkey, spinach and peperoncini, dividing equally between the two loaves. Cover with the baguette tops. Cut each baguette diagonally into three sandwiches. Wrap in foil. Yield: 6 servings.

Nutrition information per serving (1 bruschetta, 41g): 72 cal, 1.1g fat, 2g protein, 13g complex carbohydrates, 1g dietary fiber, 168mg sodium, 46mg potassium, 6RE vitamin A, 1mg iron, 1mg calcium, 21mg phosphorus.

Nutrition information per serving (1 sandwich, 1/3 of loaf, 404g): 803 cal, 29.6g fat, 42g protein, 88g complex carbohydrates, 4g dietary fiber, 3,295mg sodium, 709mg potassium, 279RE vitamin A, 6mg vitamin C, 8mg iron, 461mg calcium, 608mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.

Reviews

1
  • star rating 02/19/2012
  • from
  • this kind of sounds yummy, however, the instructions don't make any sense whatsoever.
    Yes, you are right. It is not clear to me either! It looks like an easy fix, though. I will have our Web Team take a look and by Monday, hopefully it will be fixed. Thanks! Elisabeth
  • star rating 03/02/2010
  • Sue W. from Camarillo, CA
  • This was my first ever baguette and it turned out great. I followed the recipe exactly, had to add a little more water like it said and ended up with 2 tasty and beautiful loaves. It is so much better than anything I can get at the store. I'm making more right now and will continue to make this easy and flavorful bread!
  • 10/05/2009
  • Jim Moncrieff from Richmond, Virginia
  • I was also frustrated at first that it only included the bread machine instructions, especially as a still-learning baker, but I decided to give it a try anyway and I'm glad I did. I imagine some true bread artisans will scoff but I put all the bread ingredients into my KA mixing bowl and let it mix, then switched to the dough hook for about 8 more minutes on speed 4. I let it double, kneaded a little then let it double again. Then I followed the rest of the instructions and it worked very well. I'd been looking for a simple baguette recipe that didn't take a weekend and I found it...only takes a few hours from start to finish. I assume the flavor would enhance with a longer fermentation or more detailed steps, but my way makes tasty, crispy baguettes that are always completely demolished. I haven't made the bruschetta portion of this recipe but it couldn't be bad.
  • star rating 07/29/2009
  • Barbara from Virginia
  • how annoying that you only give bread machine instructions!
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