Type what you have

Ingredients

• ✓ baguette
• egg
• red onion
• tomato
• mushroom
• garlic
• ginger
• cheddar cheese
• sage
• salt
• black pepper
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in the bottom of a casserole dish.
2. 2 Beat eggs well in a bowl. Add onions, tomatoes, mushrooms, garlic, and ginger in a bowl. Sprinkle 2 tablespoons of Cheddar cheese on top and mix until well combined. Add sage, salt, and pepper. Pour egg mixture over the baguette slices and sprinkle with bacon bits.
3. 3 Bake in the preheated oven for 17 minutes. Sprinkle with remaining Cheddar and bake until fully melted, about 5 more minutes. Serve hot.

By riri2

Ingredients

• ✓ baguette
• breakfast sausage
• onion
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place baguette slices on a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
3. 3 Cook and stir onion in the same skillet until softened, 3 to 5 minutes. Add eggs and sausage; stir until eggs are set, about 5 minutes. Season with salt and pepper.
4. 4 Divide egg mixture among baguette slices and sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, 8 to 10 minutes.

By weekend_chef

Ingredients

• ✓ baguette
• orange juice
• heavy cream
• egg
• cinnamon
• white sugar
• nutmeg
• butter
• confectioners' sugar

Instructions

1. 1 Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
2. 2 In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
3. 3 In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

By Diedrie

Ingredients

• ✓ baguette
• egg
• milk
• buffalo wing sauce
• salt
• butter
• parmesan cheese

Instructions

1. 1 Whisk eggs, milk, Buffalo sauce, and salt together in a shallow bowl. Soak bread in the egg mixture until completely absorbed, at least 30 minutes.
2. 2 Melt butter in a skillet over medium heat until it starts to foam. Arrange soaked bread in the melted butter; sprinkle Parmesan cheese over bread, patting it into the holes of the bread. Fry until bottoms are browned, 3 to 4 minutes. Flip and sprinkle more Parmesan cheese on second side. Cook until bottoms are browned, 3 to 4 minutes. Flip again and cook until cheese is crisp, 2 to 3 minutes.

By Ryan Schroeder

Ingredients

• ✓ baguette
• brown sugar
• cinnamon
• butter
• apple
• raisin
• egg
• milk
• vanilla extract
• cinnamon

Instructions

1. 1 Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
2. 2 In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

By Justin

Ingredients

• ✓ baguette
• butter
• half-and-half
• milk
• egg
• vanilla extract
• cinnamon
• nutmeg
• brown sugar
• pecan
• margarine
• corn syrup

Instructions

1. 1 Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
2. 2 Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

By Dylan Sarsany

Ingredients

• ✓ baguette
• garlic

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, 5 to 10 minutes.
3. 3 Rub garlic halves on warm bread.

By MNJCARTER

Ingredients

• ✓ baguette
• olive oil
• dark chocolate
• sea salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
3. 3 Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

By John Mitzewich

Ingredients

• ✓ baguette
• butter
• garlic
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ baguette
• almond
• brown sugar
• mustard
• brie cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coarsely chop 1/4 cup almonds and place into a small bowl. Add brown sugar and mustard; mix well.
3. 3 Cut Brie round horizontally in half. Place 1 half, cut-side up, in the center of a round baking stone. Spread 1/2 of the brown sugar mixture evenly over the top. Cover with remaining Brie half, cut-side up. Spread remaining brown sugar mixture on top. Sprinkle with remaining 1/4 cup almonds.
4. 4 Cut baguette diagonally into slices. Arrange slices around Brie and spray with cooking spray.
5. 5 Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Let baked Brie stand for about 5 minutes before serving.

By Fioa

Ingredients

• ✓ baguette
• egg
• whole milk
• sugar
• vanilla extract
• butter
• brown sugar
• pecan

Instructions

1. 1 Cut bread into cubes; arrange on a baking sheet. Dry out at room temperature for about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat eggs together in a medium bowl. Stir in milk, white sugar, and vanilla until combined.
4. 4 Place bread cubes in a baking pan; pour milk mixture over bread cubes.
5. 5 Place butter in a microwave-safe bowl; microwave until melted. Stir in brown sugar until dissolved, then stir in pecans.
6. 6 Pour pecan mixture over bread cubes; gently fold. Don't mix it in thoroughly, just fold it so pecan mixture forms clumps throughout bread pudding.
7. 7 Bake in the preheated oven until top is slightly brown, 45 to 55 minutes. The center will still be a little jiggly.
8. 8 Cool before serving, at least 20 minutes.

By T-fal

Ingredients

• ✓ baguette
• mustard
• dijon mustard
• swiss cheese
• dill pickle
• ham
• pork loin
• mayonnaise
• garlic powder
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet.
2. 2 Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices.
3. 3 Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches. Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet.
4. 4 Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.

By SunnyDaysNora

Ingredients

• ✓ baguette
• butter
• onion
• vegetable broth
• white wine
• salt
• pepper
• mozzarella cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
2. 2 Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

By Zabocka

Ingredients

• ✓ baguette
• olive oil
• habanero pepper
• chili powder
• garlic
• shrimp
• heavy cream
• salt
• white pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat. Add habanero peppers and garlic; fry for a few minutes to release the flavors. Add shrimp, and cook, constantly stirring until pink, about 5 minutes. Season with chili powder, salt, and pepper, stirring to evenly coat the shrimp. Stir in cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices or over pasta.

By MrGregg

Ingredients

• ✓ baguette
• tomato
• olive oil
• basil
• red onion
• garlic
• red wine vinegar
• black pepper
• balsamic vinegar

Instructions

1. 1 Combine tomatoes, 3 tablespoons olive oil, basil, red onion, garlic, red wine vinegar, and pepper in a bowl; let stand at room temperature for 15 minutes, then marinate in the refrigerator for 45 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Brush one side of Baguette slices with remaining 3 tablespoons olive oil; place, oiled-sides-up, onto a baking sheet.
4. 4 Broil until golden brown, about 2 minutes
5. 5 Spoon tomato mixture onto toasted Baguette slices; drizzle with balsamic vinegar. Serve immediately.

By Francine Lizotte Club Foody

Ingredients

• ✓ baguette
• heirloom tomato
• basil
• olive oil
• kosher salt
• black pepper
• olive oil
• garlic
• garlic

Instructions

1. 1 Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
2. 2 Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
3. 3 Spoon tomato mixture over the baguette slices.

By Johnna

Ingredients

• ✓ baguette
• cooking spray
• cream cheese
• sour cream
• salad dressing
• worcestershire sauce
• seafood seasoning
• crabmeat
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
2. 2 Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese.
3. 3 Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

By Yavonne Stewart

Ingredients

• ✓ baguette
• grape
• olive oil
• thyme
• oregano
• salt
• black pepper
• ricotta cheese
• lemon zest
• balsamic glaze

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ baguette
• butternut squash
• olive oil
• sea salt
• black pepper
• creme fraiche
• paprika
• radicchio
• balsamic glaze
• blue cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
2. 2 Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
3. 3 Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
4. 4 Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
5. 5 Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

By Reynolds KitchensR

Ingredients

• ✓ baguette
• garlic
• olive oil
• olive oil
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• chicken breast
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ baguette
• butter
• olive oil
• shallot
• firm pear
• thyme
• salt
• black pepper
• garlic
• parmesan cheese

Instructions

1. 1 Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
2. 2 Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
5. 5 Toast in the preheated oven until golden, 8 to 10 minutes.
6. 6 Top baguette rounds with shallot mixture and Parmesan cheese.
7. 7 Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

By KerriJ

Ingredients

• ✓ baguette
• butter
• onion
• mushroom
• green bell pepper
• beef steak
• pickled hot pepper
• hot pepper sauce
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
3. 3 Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
4. 4 Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.
5. 5 Scoop mixture into sliced baguette; pour some of the juices on top.

By zigmondo

Ingredients

• ✓ baguette
• pumpkin
• olive oil
• sage
• salt
• black pepper
• butter
• leek
• garlic
• goat cheese
• balsamic glaze

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
3. 3 Bake in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate.
6. 6 Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
7. 7 Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
8. 8 Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ baguette
• cremini mushroom
• shallot
• garlic
• thyme
• salt
• black pepper
• olive oil
• red wine
• ground chuck
• white truffle oil
• parmesan cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes.
3. 3 Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices.
4. 4 Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.

By CoachJen

Ingredients

• ✓ baguette
• smoked sausage
• olive oil
• garlic
• white wine
• milk
• brie cheese
• cheddar cheese
• all-purpose flour
• salt
• pepper
• nutmeg
• apple
• honey

Instructions

1. 1 Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned.
2. 2 Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg.
3. 3 Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.

By Hillshire FarmR Brand

Ingredients

• ✓ baguette
• ground beef
• bread crumb
• egg
• parmesan cheese
• parsley
• garlic
• italian seasoning
• olive oil
• garlic powder
• salt
• spaghetti sauce
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, bread crumbs, egg, Parmesan cheese, parsley, garlic, and Italian seasoning in a large bowl; mix with your hands until well combined. Shape mixture into 12 meatballs; place in a baking dish.
3. 3 Bake in the preheated oven until meatballs cooked through, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
4. 4 Meanwhile, cut baguette in half lengthwise; open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
5. 5 Brush baguette with olive oil; season with garlic powder and salt. Place baguette on a baking sheet, opened, oiled-sides up.
6. 6 When meatballs have 5 minutes cooking time left, place baguette in the oven until lightly toasted.
7. 7 Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
8. 8 Remove meatballs from the oven. Transfer meatballs to the sauce using a slotted spoon; stir gently to coat with sauce.
9. 9 Spoon meatballs and sauce into one side of baguette, nestling meatballs in the well; top with provolone cheese.
10. 10 Bake in the oven until cheese is melted, 2 to 3 minutes.
11. 11 Cool slightly, then cut into 4 sandwiches.

By BIGGUY728

Ingredients

• ✓ baguette
• olive oil
• salt
• black pepper
• bacon
• anchovy
• garlic
• dijon mustard
• mayonnaise
• parmigiano-reggiano cheese
• lemon
• worcestershire sauce
• salt
• black pepper
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
3. 3 Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
4. 4 Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
5. 5 Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
6. 6 Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

By Chef Sous Chef

Ingredients

• ✓ baguette
• butter
• all-purpose flour
• milk
• provolone cheese
• nutmeg
• cayenne pepper
• salt
• skirt steak
• salt
• black pepper
• olive oil
• water
• onion
• sweet pepper
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
2. 2 Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
3. 3 Make mini cheesesteaks: Season steak with salt and black pepper.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
5. 5 Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
6. 6 Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
7. 7 Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
8. 8 Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ baguette
• olive oil
• ham
• brie cheese
• fig jam

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
2. 2 Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.

By Smithfield®

Ingredients

• ✓ baguette
• olive oil
• butter
• pear
• gorgonzola cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

By CAPTAINMORG