1 Baguette – 3 Elegant Appetizers

[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ hover_enabled=”0″ global_colors_info=”{}” custom_padding=”0px||||false|false” sticky_enabled=”0″][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]If you are looking to entertain or make a meal out of small bites look no further! These three appetizers all pair perfectly to create a delightful spread – and all three happen on a baguette![/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1313,1311,1312″ number_of_columns=”3″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]

In my humble opinion, I think these appetizers would make ideal New Years Eve nibbles! 🙂

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Baguette

Since all of the appetizers sit atop the bread make sure the baguette you choose is fresh and high quality. If you are short on time you can purchase the pre-made crostini toasts, but they typically won’t be quite as flavorful.

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If you are in the Portland or Seattle area I highly recommend Grand Central Bakery’s Rustic Baguette!

To begin, slice the baguette into 1/2″ pieces. Place the baguette slices onto a baking sheet lined with parchment paper.

Drizzle the slices with olive oil and sprinkle with a bit of salt and pepper. Turn them over and drizzle with a bit more olive oil. Broil on high until golden on each side. Remove from oven and allow to cool for a few minutes.

[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1306,1305″ number_of_columns=”2″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]While the baguettes are cooling, grab a head of garlic. Each baguette slice will require about 1/4 clove of garlic. Slice the ends off of the garlic cloves and rub into the crispy toasts.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1302,1301″ number_of_columns=”2″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]

Bacon, Lettuce + Tomato Toasts

You may know the name, but these aren’t your average mini BLTs. These Bacon, Lettuce and Tomato Toasts have the traditional cast of characters, but are put together in a slightly different way.

What makes these really shine is the tomato toast!

Take 1/3 of the garlic rubbed baguette slices and 1 large tomato. Cut the tomato in half and rub the cut tomato into both sides of the toasts until they are saturated.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1299,1298″ number_of_columns=”2″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]Now, top each tomato toast with *aioli or mayo, butter lettuce or micro greens, crispy bacon or pork belly and skewer a cherry tomato on top!

*Optional – you can make a green olive aioli, roasted garlic + sage aioli or simply use mayo if you prefer. To make green olive aioli, blend until smooth – 1/4 c. mayonnaise or aioli, 1 clove garlic, 4 – 6 green olives, 2 tsp. olive oil and pepper to taste.

Chanterelles in Sherry Cream

These mushroom toasts shine with simple ingredients – creamy goat cheese, earthy mushrooms and sweet sherry.

First, finely slice a small shallot and add to a medium pan with butter. Cook on medium for 2 – 3 minutes and then add sliced chanterelles and cook for 8 – 10 minutes more, until golden and beginning to crisp. Add the Dry Sherry to the pan and cook until reduced by half. Then add the cream and thyme sprigs and cook for 10 – 12 minutes, until thickened. Remove the thyme sprigs from the sauce.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″ image_ids=”1297,1295,1293,1292″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]Take 1/3 of the garlic rubbed baguettes and top first with a soft goat cheese and then mushrooms and cream sauce.

Cajun Butter Shrimp

Finally the shrimp toasts!!! They are divine! At once buttery and spicy and everything you’ve ever wanted – in a shrimp toast. 🙂

Combine cajun seasoning, garlic, pepper and Worcestershire sauce in a small bowl to form a sauce. If you want the shrimp less spicy you can cut back on the cajun seasoning and black pepper.

In a large pan, heat oil at medium heat and add shrimp. Cook for 2 – 3 minutes and then flip the shrimp. Add the cajun-garlic sauce and lemon juice to the pan – along with the lemon wedge, stirring to coat the shrimp evenly. Continue to cook for an additional 2 – 3 minutes until the shrimp are fully cooked. Transfer to a bowl and reserve.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1288,1287,1286″ number_of_columns=”3″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]Return the pan to the heat and add wine and stock, scraping up any bits from the bottom. Continue to cook until reduced by half, 6 – 8 minutes. Take the pan off the heat and whisk in the butter. Make sure not to boil the sauce or it may break.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1284,1282,1281,1280″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]Add the shrimp to the sauce and mix well.[/et_pb_text][el_masonry_gallery _builder_version=”4.17.4″ _module_preset=”default” image_ids=”1278,1276″ number_of_columns=”2″ hover_enabled=”0″ sticky_enabled=”0″][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]Take the last 1/3 of the garlic rubbed baguettes and dip the bottom of each slice in the cajun butter sauce. Then top each slice with a shrimp, more sauce and scallions.

What to Pair?

I would recommend sticking to a white or sparkling wine to pair with these appetizers, but a light Pino Noir could work as well.

Sparkling Wine

Brut Champagne or Blanc de Pinot Noir

White Wine

Chablis or Chardonnay

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3 Elegant Appetizers on Baguette

1 Baguette turned into 3 elegant appetizers - BLT Toasts, Chanterelles in Sherry Cream and Cajun Butter Shrimp

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Author: Kate O'Brien

Ingredients

Garlic Rubbed Baguette Slices

• 1 large Baguette
• 5 - 7 cloves Garlic
• 1 - 3 tablespoons Olive Oil
• Salt + Pepper to taste

Bacon, Lettuce + Tomato Toasts

• 1 large Tomato
• 6 - 8 slices Bacon or Pork Belly fully cooked
• 6 - 8 small leaves Butter Lettuce Or Micro Greens
• 2 - 4 tablespoons Green Olive Aioli or Mayo
• 6 - 8 Cherry Tomatoes

Chanterelles in Sherry Cream

• 1 tablespoon Butter
• 6 oz Chanterelles brushed clean + sliced
• 1 small Shallot finely sliced
• 3 tablespoons Dry Sherry
• 1/4 cup Heavy Cream
• 2 sprigs Fresh Thyme
• 1 - 3 ounces Soft Goat's Cheese

Cajun Butter Shrimp

• 1/2 pound Shrimp peeled
• 1/2 tablespoon Cajun Seasoning
• 1/2 tablespoon Black Pepper
• 1 clove Garlic finely diced
• 1/2 - 1 tablespoon Worcestershire Sauce
• 1 tablespoon Canola or Vegetable Oil
• 1/8 Lemon wedge
• 1/4 cup Dry White Wine
• 1/4 cup Shrimp or Chicken Stock
• 4 tablespoons Unsalted Butter cold + cubed
• 1 small bunch Chives or Scallions finely diced

Instructions

Garlic Rubbed Baguette Slices

• First slice your baguette into 1/2″ slices. (I usually end up with about 24 slices.) Place on a baking sheet and drizzle with olive oil. Sprinkle with a bit of salt and pepper to taste. Flip the slices and lightly drizzle the other side with olive oil. Broil the baguette slices on high for a few minutes until golden. *Watch closely as they burn easily! Flip the slices and broil on the other side until golden. Place on a rack to cool.
• Slice the end off of 4 – 6 garlic cloves and rub them into the top of all of the baguette slices. Each baguette takes about 1/4 of a clove of garlic.

Bacon, Lettuce + Tomato Toasts

• Take 1/3 of your garlic rubbed baguette slices and cut a large tomato in half. Rub the tomato into each side of the baguette slices – pressing down so each side is saturated.
• Top each tomato toast with green olive aioli or mayonnaise, butter lettuce or micro greens, bacon or pork belly and a cherry tomato. Spear them with a toothpick to keep everything in place.

Chanterelles in Sherry Cream

• Heat 1 tablespoon of butter in a heavy pan over medium heat. Cook for 2 – 3 minutes and add the sliced chanterelles. Continue to cook for 8 – 10 minutes until the mushrooms are golden and beginning to crisp.
• Next, add 3 tablespoons of Dry Sherry to the pan and allow it to mostly cook off – 1 to 2 minutes. Then add the 1/4 cup of heavy cream and thyme sprigs and allow to cook down until it the sauce has thickened – 6 to 8 minutes. Remove the thyme sprigs from the sauce.
• Take another 1/3 of the garlic rubbed baguette slices and top with the soft goat cheese and chanterelles in sherry cream sauce.

Cajun Butter Shrimp

• In a small bowl, mix the cajun seasoning, black pepper, Worcestershire Sauce and diced garlic.
• Heat 1 tablespoon of olive oil in a heavy pan on medium heat. Add the shrimp and cook for 2 – 3 minutes, until the shrimp is pink on the bottom. Flip the shrimp and add the cajun-garlic sauce to the pan. Squeeze the lemon into the pan and add the lemon wedge as well. Mix the shrimp with the sauce, cooking for an additional 2 – 3 minutes. Remove the shrimp to a plate and set aside.
• Add 1/4 cup each of wine and shrimp (or chicken) broth to the pan and reduce by half, stirring any browned bits from the bottom – 6 to 8 minutes. Take the pan off the heat and add the cold butter cubes to the pan. Whisk in the butter until it forms a sauce. Add the shrimp back to the pan and coat with the butter sauce.
• *Note: If you reheat the sauce it will still taste good, but know that the consistency will change as the butter will break. This is why you take the pan off of the heat to add the butter.
• Take the last 1/3 of the garlic rubbed baguette slices and soak the bottoms in the cajun butter sauce in the pan. Move slices to plate and top each with a shrimp and more butter sauce. Top with chives or scallions.