Favorite baguette toppings:
Sauteed chopped mushrooms in red wine, butter, garlic, s & p
Goat cheese, pesto, roasted red pepper
tomato concaisse, basil, red onion, touch of olive oil and balsamic
Roasted red pepper hummus or any kind of hummus
wheel of brie topped with brown sugar and chopped walnuts dotted with butter then heated - serve also with granny smith apples
[font=Verdana, Arial, Helvetica, sans-serif][size=+1][font=Verdana,helvetica,arial][size=-1]Crab Dip
8 oz. cream cheese, at room temperature
6 oz. can crabmeat
3 T minced green onions
1 T milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 teaspoon Worcestershire sauce
Pinch of paprika [/size][/font][/size][/font]
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Preheat oven to 375°F
In a medium bowl, combine cream cheese, crabmeat, green onions, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a Bake at for about 15 minutes or until thoroughly heated.
[/size][/font][/size][/font] [font=Verdana, Arial, Helvetica, sans-serif][size=+1][font=Verdana,helvetica,arial][size=-1]Makes About 2 Cups [/size][/font][/size][/font]
BLACK OLIVE TEPENADE
[font="]2 6-oz. cans of pitted black olives
2 anchovy fillets (1/2 can)
3 cloves of garlic
2 TBS sun-dried tomatoes packed in oil
1/8 tsp. salt
Freshly ground pepper
Ground bay leaf
Baguette slices
Olive oil[/font]
[font="]Combine first 5 ingredients in a food processor, and pulse gently several times to a textured paste or spread. Remove from processor, and put in a bowl. Let stand overnight, or at least 4 to 6 hours for flavors to blend. Season with pepper and ground bay leaf to taste. Dip baguette slices in olive oil and toast. Serve olive mixture on baguette slices. Wonderful as an appetizer or to accompany soup and a salad.[/font]