Type what you have

Ingredients

• ✓ baguette
• cheddar cheese
• mayonnaise
• ranch dressing mix
• black olive
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend Cheddar cheese, mayonnaise, ranch-style dressing mix, black olives and green onions. Increase the amount of mayonnaise as desired if the mixture seems too dry.
3. 3 Spread equal amounts of the Cheddar cheese mixture on French baguette slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 15 minutes, or until cheese is bubbly and lightly browned. Serve warm.

By Barbi

Ingredients

• ✓ baguette
• olive oil
• onion
• garlic
• water
• egg substitute
• vegan beef crumble
• ketchup
• parsley
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
3. 3 Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven for 30 minutes.
5. 5 Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
6. 6 Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

By KA

Ingredients

• ✓ baguette
• chicken thigh
• salt
• butter
• hot sauce
• water
• celery
• cayenne pepper
• butter
• blue cheese
• butter

Instructions

1. 1 Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
2. 2 Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
3. 3 Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
4. 4 Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
5. 5 Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
6. 6 Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
7. 7 Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
8. 8 Meanwhile, smear butter and blue cheese together in a small bowl until combined.
9. 9 Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

By John Mitzewich

Ingredients

• ✓ baguette
• olive oil
• thyme
• rosemary
• oregano
• parsley
• garlic salt
• white pepper
• vegan margarine
• celery
• onion
• mushroom
• garlic
• vegetable broth
• white pepper

Instructions

1. 1 Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
4. 4 Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
6. 6 Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
7. 7 Bake in the hot oven, uncovered, for about 40 minutes.

By Kathleenar

Ingredients

• ✓ baguette
• butternut squash
• olive oil
• carrot
• onion
• celery
• tomato sauce
• basil
• salt
• coconut milk
• basil
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
2. 2 Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
3. 3 Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
4. 4 Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
5. 5 Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
8. 8 Bake baguette in the preheated oven until golden brown, about 10 minutes.
9. 9 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.

By Emily

Ingredients

• ✓ baguette
• turkey sausage
• whole grain mustard
• dijon mustard
• honey
• lemon juice
• saffron
• garlic
• mayonnaise
• red cabbage
• rice wine vinegar
• salt
• white sugar
• kimchi
• scallion

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland

Ingredients

• ✓ baguette
• butter
• mayonnaise
• garlic
• oregano
• salt
• black pepper
• sage
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix butter, mayonnaise, garlic, oregano, salt, pepper, and sage in a bowl until well combined. Spread mixture evenly on baguette halves, then sprinkle Parmesan cheese over top.
3. 3 Place baguette under the preheated broiler until lightly toasted, about 5 minutes.

By JSWHAN

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
• 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
• tomato
• olive oil
• sea salt
• black pepper
• butter
• garlic
• mozzarella cheese
• avocado
• lemon
• dill
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
3. 3 Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
4. 4 Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
5. 5 Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
6. 6 Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

By Julie Hubert

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
• 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
• butter
• olive oil
• sweet onion
• thyme
• worcestershire sauce
• sherry
• salt
• black pepper
• elbow macaroni
• all-purpose flour
• milk
• cheddar cheese
• swiss cheese

Instructions

1. 1 Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
2. 2 Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
3. 3 Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
5. 5 Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
6. 6 Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
7. 7 Bake in the preheated oven until golden and bubbly, about 25 minutes.

By Nicole McLaughlin

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
• tomato
• red bell pepper
• yellow bell pepper
• orange bell pepper
• green bell pepper
• sweet onion
• olive oil
• balsamic vinegar
• italian seasoning
• salt
• black pepper
• chicken sausage
• oregano

Instructions

1. 1 Arrange oven racks in middle and upper third positions; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Toss tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, ⅛ teaspoon salt, and ⅛ teaspoon black pepper together in a large bowl; transfer to one of the prepared baking sheets.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Meanwhile, drizzle bread slices with remaining 1 tablespoon olive oil; season with remaining ⅛ teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.
5. 5 Remove vegetables from the oven; push to one side of the baking sheet. Add sausage to exposed portion of the baking sheet.
6. 6 Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding bread during the last 5 minutes. Sprinkle vegetables and sausage with oregano; serve with bread.

By Jamie

Ingredients

• ✓ baguette
• garlic
• shallot
• red wine vinegar
• honey
• black pepper
• salt
• olive oil
• olive oil
• yellow grape tomato
• kosher salt
• black pepper
• mozzarella cheese
• strawberry
• basil leaf

Instructions

1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese

Ingredients

• ✓ baguette
• tomato
• tomatillo
• onion
• garlic
• sesame seed
• pumpkin seed
• cilantro
• salt
• black peppercorn
• chicken broth
• olive oil
• chayote
• potato
• corn kernel
• chicken broth

Instructions

1. 1 Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
2. 2 Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
3. 3 Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

By El_Ixto

Ingredients

• ✓ baguette
• eggplant
• garlic
• ginger root
• green onion
• red pepper flakes
• soy sauce
• brown sugar
• rice vinegar
• water
• peanut oil
• sesame oil

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
2. 2 While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
3. 3 In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
4. 4 Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

By LAURA NASON

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
• 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
• 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
• 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

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
3. 3 Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
4. 4 Divide tomato mixture evenly over toasted bread. Serve immediately.

By Hunt's

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
• onion
• garlic
• butter
• mozzarella cheese
• parmesan cheese
• mayonnaise

Instructions

1. 1 Preheat the broiler.
2. 2 Slice the French baguettes diagonally into 3/4 inch slices.
3. 3 In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
4. 4 In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
5. 5 On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

By MARBALET

Ingredients

• ✓ baguette
• white sugar
• cinnamon
• butter
• confectioners' sugar

Instructions

1. 1 Mix 1 tablespoon white sugar and 1 tablespoon cinnamon together in a bowl.
2. 2 Melt butter in a skillet over medium-low heat; add bread cubes to skillet and turn frequently with a spatula to completely coat in butter.
3. 3 Reduce heat to low and cook bread cubes in butter until golden brown on all sides, about 5 minutes. Sprinkle cinnamon-sugar mixture over bread, stir to coat, and cook for 1 minute more.
4. 4 Remove skillet from heat and sprinkle 1 teaspoon cinnamon and 1 teaspoon white sugar over the bread cubes. Dust cubes with confectioners' sugar.

By love2bake

Ingredients

• ✓ baguette
• butter
• avocado
• cherry tomato
• onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread butter onto 1 side of each baguette slice.
3. 3 Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, about 7 minutes.

By Wendy

Ingredients

• ✓ baguette
• ricotta cheese
• basil
• black mission fig
• balsamic vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Ingredients

• ✓ baguette
• brie cheese
• walnut
• maple syrup

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place the unwrapped Brie cheese in a baking dish, sprinkle with walnuts, and pour maple syrup over the walnuts and cheese.
3. 3 Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

By STARFLOW

Ingredients

• ✓ baguette
• olive oil cooking spray
• mustard
• pork
• swiss cheese
• dill pickle
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson