Julienne in a Baguette
Description
A tasty appetizer for any gathering. When choosing a baguette for the appetizer, prefer one that is a day old. The drier bread structure holds its shape well.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the filling. Dice the onion into small cubes and sauté until cooked through in 30 ml of vegetable oil.
- 3
Step 3
Add the mushrooms to the onions. I had frozen, pre-sliced ones. You can use fresh ones. Sauté until the liquid has evaporated.
- 4
Step 4
Cut the bacon into small cubes and add it to the pan with the onion and mushrooms. Sauté for 5–7 minutes over medium heat.
- 5
Step 5
To finish, season the filling with salt, add pepper, and stir in the sour cream. Mix well.
- 6
Step 6
Add the flour and mix again. Heat, stirring, for 5 minutes. Then remove from the heat and set aside.
- 7
Step 7
Cut the baguette into 3–4 cm pieces.
- 8
Step 8
Pour milk into a bowl and salt to taste. Dip a piece of baguette, one side only, into the milk for 5–7 seconds, then remove immediately.
- 9
Step 9
Press the soft interior of the baguette piece inward with your fingers, but not all the way through, leaving the bottom intact.
- 10
Step 10
Preheat the oven to 200°C. Take a baking sheet, grease it with a thin layer of vegetable oil, and sprinkle with semolina. Place the prepared baguette pieces and fill with mushroom filling. Spread grated hard cheese on top. Bake for 5–7 minutes until the cheese melts.
- 11
Step 11
When the time is up, remove the baking sheet with the appetizer.
- 12
Step 12
Transfer to a serving dish.
- 13
Step 13
Serve the julienne warm in a baguette.