Baked mini baguettes

Name: Baked mini baguettes
Ingredients: 2 mini baguettes; 4 tablespoons butter; 1/4 teaspoon salt; 8 slices salami; 2 slices cheese; 8 cherry tomatoes

Appetizers - Baked mini baguettes by Leopoldina D. - Recipia

Baked mini baguettes are spread with butter and topped with salami, cheese and cherry tomatoes, then baked until the edges of the bread turn golden. The cheese softens, the tomatoes wrinkle a little, and the inside stays soft under the topping, with a browned edge that helps each half hold its shape. I eat them hot, straight from the baking sheet. Prep: 10 minutes. Cook: 10 minutes. Total: 20 minutes. Servings: 4. About 430 kcal and 14 g protein per serving.

Ingredients

2 mini baguettes
4 tablespoons butter
1/4 teaspoon salt
8 slices salami
2 slices cheese
8 cherry tomatoes

Preparation

1. Preheat the oven to 200°C. 2. Cut the 2 mini baguettes lengthwise to make 4 halves. Wash the cherry tomatoes and cut them in half. 3. Spread each baguette half with 1 tablespoon of butter and sprinkle 1/4 teaspoon of salt over all of them. 4. Put 2 slices of salami, 1/2 slice of cheese and 2 tomato halves on each half. Arrange them on a baking sheet. 5. Bake for 10 minutes, until the cheese softens and the edges of the bread turn golden.

Notes

I serve them with cucumber slices for something refreshing. Choose thinly sliced salami and cheese that melts easily; thicker baguettes may need a little extra time in the oven. If the tomatoes are still wet after washing, pat them dry, or they will make the bread soggy. The baked baguettes keep in the fridge for up to 3 days. You can replace the salami with 8 slices of cooked ham; the bread contains gluten, and the butter and cheese contain dairy.