Another week, another new recipe. It’s been fun to peruse the book shelves and spend time checking out recipes. We were invited to a small party on a boat and I was assigned starters. I wanted to bring something that was could be completed ahead and easy to carry. This recipe fit the bill-easy, tasty and portable.
Baguette Stuffed With Sun-Dried Tomatoes, Mascarpone and Basil
1-1/2 cups sun-dried tomatoes in oil, drained
12 ounces mascarpone
1/4 cup coarsely chopped fresh basil
1 teaspoon coarsely chopped fresh mint
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Fresh basil, for garnish
Coarsely chop the sun dried tomatoes in a food processor. Add the mascarpone and pulse until mixed, but not pureed. There should still be bits of tomato visible. Add the basil, mint, salt and pepper and pulse until just mixed. Do not puree.
Cut the baguette in half lengthwise and use a spoon to scrape out most of the inside of the bread. Fill both sides of the baguette with the mixture and put the halves to form a whole loaf again. Slice the filled baguette on an angle into 1/2 inch-thick rounds. Serve at room temperature. Garnish with fresh basil.
To be honest I have another recipe for a spread using sun-dried tomatoes that is similar to this one (mine uses cream cheese and goat cheese along with garlic and basil), however I really like the idea of stuffing it into a baguette, rather than just presenting it as a spread for crackers or crostini. Another easy summer starter!