Description
Fresh, crunchy baguettes plus a few other ingredients make delicious appetizers: The Flammkuchen-Baguette, Tomato Mozzarella Baguette and the Raclette-Baguette are easy and quick to prepare and are super yummy. Perfect to serve as warm appetizers at a winter party!
The recipes are calculated for 2 baguette pieces (half a baguette that is halved again). Calculate about one baguette piece per guest. A baguette piece is cut into 5 smaller, bite-size pieces when serving.
Ingredients
Scale
Tomato Mozzarella Baguette
- half a baguette
- 2–4 tbsp tomato paste
- 1 big, ripe tomato
- mozzarella
- Italian spices, such as basil or oregano
Flammkuchen-Baguette
- half a baguette
- 150 g crème fraiche
- 50 g sour cream
- ½ tsp salt
- pepper
- 1 medium-big onion
- 50 g bacon
Raclette-Baguette
- half a baguette
- 2–4t tbsp tomato paste
- 2–4 tbsp tomatosauce
- 4–8 slices raclette cheese, halved
- bell peppers, corn kernels, courgettes, mushrooms etc.
Instructions
Tomato Mozzarella Baguette
- Preheat oven to 180°C fan-assisted (350° F).
- Take the halved baguette and halve it again lengthwise, so you have four quarters.
- Spread 1-2 tbsp of the tomato paste on each baguette piece.
- Cut the tomato into 5mm-thick slices (about ¼ inch) and do the same with the mozzarella.
- Lay the tomato slices and mozzarella slices (alternating between each) on top of the baguette, they may slightly overlap. Depending on the size of your baguette piece, there should be about 5-7 slices in total.
- Sprinkle some Italian spices on top.
- Lay the Tomato Mozzarella Baguette onto a baking tray lined with parchment paper. Bake for 15-20 minutes.
- Let cool for about 2 minutes, and then cut into smaller slices of about 3 cm-thickness (1 inch).
Flammkuchen-Baguette
- Preheat oven to 180°C fan-assisted (350° F).
- Take the halved baguette and halve it again lengthwise, so you have four quarters.
- In a small bowl, stir together the crème fraiche and sour cream. Add salt and pepper.
- Spread the mixture onto both baguette pieces.
- Half a medium-big onion and cut the half into slices. If the slices are too big, cut them a bit smaller.
- Sprinkle the onion pieces and cut up bacon onto the baguette.
- Lay the Flammkuchen-Baguette onto a baking tray lined with parchment paper. Bake for 15-20 minutes.
- Let cool for a few minutes and cut into 3 cm-thick pieces.
Raclette-Baguette
- Preheat oven to 180°C fan-assisted (350° F).
- Take the halved baguette and halve it again lengthwise, so you have four quarters.
- Spread 1-2 tbsp of the tomato paste on each baguette piece.
- Spread 2 tbsp of the tomato sauce on each baguette piece.
- For each baguette piece, half two slices of raclette cheese and lay the four halves diagonally on each baguette.
- Cut up the bell pepper and sprinkle it on top of the cheese. Do so with the other toppings as well.
- Lay the Raclette-Baguette onto a baking tray lined with parchment paper. Bake for 15-20 minutes.
- Let cool for about 2 minutes and cut into smaller, about 3 cm-wide pieces.
