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Leftovers baguette
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 457
  • Fat about 19g
  • Carbohydrates about 44g
  • Protein about 26g
This is needed
This is needed for 4 people
Baguette
  • 300 g baguettes, cut in half lengthwise and crosswise
  • 1 garlic clove, cut in half
Caprese baguette
  • 1 tbsp balsamic vinegar
  • 150 g mozzarella, in slices
  • 1 tomato, in slices
  • 0.25 tsp sea salt
  • a little pepper
Spicy baguette
  • 1 red chilli, deseeded, roughly chopped
  • 0.5 yellow pepper, cut into strips
  • 50 g salami in slices
  • 40 g grated Parmesan
Fennel and salmon baguette
  • 2 tbsp mustard
  • 150 g fennel, very thinly sliced
  • 2 tsp olive oil
  • a little pepper
  • 0.25 tsp salt
To bake
  • 50 g smoked salmon, sliced
  • 0.5 organic lemon, sliced
  • 2 sprigs basil, leaves torn off
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And that's how it's done
And that's how it's done
Baguette
Place the baguette halves on a baking tray lined with baking paper, rub thoroughly with the garlic.
Caprese baguette
Drizzle two baguette halves with balsamic. Arrange the mozzarella and tomatoes on top, season.
Spicy baguette
Spread the chilli and half of the cheese over two baguette halves. Top with the pepper and salami, sprinkle with the remainder of the cheese.
Fennel and salmon baguette
Cover two baguette halves with mustard. Mix the fennel and oil, season and spread on top.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, arrange the salmon and lemon slices on top of the fennel. Garnish the caprese baguette with basil.

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