| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Thin baguettes; (each about 16 by 2 |
|
|
; by 1 inch) |
| 1/4 |
c |
Bottled olive paste or tapenade*; about |
| 4 |
oz |
Mild goat cheese |
| 1/4 |
lb |
Thinly sliced Genoa salami or smoked |
|
|
; turkey |
| 2 |
c |
Packed arugula leaves; washed well and |
|
|
; spun dry |
|
|
A; (7-ounce) jar |
|
|
; roasted red |
|
|
; peppers, drained, |
|
|
; rinsed, and patted |
|
|
; dry |
|
|
A; (13- to 14-ounce) |
|
|
; can whole artichoke |
|
|
; hearts, drained, |
|
|
; rinsed, patteddry, |
|
|
; and chopped |
INSTRUCTIONS
*available at specialty foods shops and some supermarkets
Cut top third off each baguette horizontally with a serrated knife and
remove soft crumb from tops and bottoms, leaving shells about 1/2 inch
thick.
Spread about 1 tablespoon olive paste or tapenade on inside of each
bottom shell and top with goat cheese, spreading it evenly. Fold
salami or turkey slices in half and fit them in an even layer over
cheese in each shell. Arrange half of arugula on each meat layer and
top with a layer of roasted peppers. Divide artichoke hearts between
bottom shells and spread inside of top shells with remaining olive
paste.
Fit top shells over bottom shells and press baguette together,
re-forming loaves. Wrap each baguette tightly in foil and chill at
least 3 hours or overnight.
Cut each baguette diagonally into 12 slices with a serrated knife and
secure each slice with a wooden pick.
Makes 24 hors d'oeuvres.
Gourmet July 1994
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