There stuffed baguette it’s a easy recipe And delicious, perfect to serve as aperitif and to be prepared in advance. It is a tasty and colorful idea thanks to the filling, made with tuna fish, carrots, olives And mascarpone cheese. The cheese gives creaminess to this cold dish, suitable for buffets or summer dinners with friends.
Ingrediants
- 400 g of tuna in oil
- 2 baguettes
- 200 g of mascarpone
- 4 carrots
- 120 g of pitted green olives
- 120 g of pitted black olives
Look for a summer dish, rapid And original? There stuffed baguette it is the perfect recipe to be prepared in advance and also served at the last moment for aperitifs and dinners with friends. It is in fact ready in just 15 minutes. However, you must remember to respect the rest time in the refrigerator of at least 8 hours.
The ingredients of the stuffed baguette are simple and you can customize them according to your taste to have a fresh and tasty filling. The tuna fish joined to mascarpone cheese results in an appetizing cream which, when mixed with carrots and at olives, forms a very soft filling. It is important that you choose crispy but soft loaves of bread, so that they accommodate the filling without losing consistency.
Suitable for everyone, this one recipe is simple And quick to be made and the result is a cold dish that brings joy to the table and also lends itself to being eaten with the hands: what is called a finger food.
If you want to present the stuffed baguette with another idea, always using bread, try the Hasselback-style Stuffed Baguette or the Stuffed Bread.
OTHER TASTY RECIPES: Salty Danube, Salty rose cake with speck and scamorza cheese, Stuffed bread crown
How to prepare: Stuffed baguette
- Execution
- easy
- Preparation time
- 15 min
- Resting place
- Fridge
- Rest time
-
8h
- Portions
-
6
How to prepare: Stuffed baguette
To prepare the stuffed baguette, collect the well-drained tuna in a bowl and mash it with a fork. Add the mascarpone and mix with a spatula to obtain a soft and well blended mixture. Then peel the carrots and cut them into cubes. Add them to the tuna cream together with the well drained and coarsely chopped olives. You have to get a single, fairly creamy mixture in which the tuna prevails.
At this point, cut the head and tail of each baguette. Using a knife, empty the crumbs first on one side and then on the other. Collect the crumb and crumble it into the mixture you have obtained based on tuna, carrots, olives and mascarpone. Mix everything together. Now close the end of a baguette with a sheet of aluminum foil. Place the bread vertically and fill it with the mixture. Remove the paper and complete the fill on the other side as well. Proceed in the same way with the second baguette.
Then wrap both loaves with kitchen cling film and place them in the refrigerator for at least 8 hours. Serve the stuffed baguettes, cutting them into slices about 1 cm thick. .
Advice: to have perfect slices, before cutting, wrap the baguettes again in plastic wrap and place them in the freezer for 30 minutes. This will allow you not to damage them during cutting.
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