Tomato, Artichoke and Gouda Baguette

Author: Canadian Living

Cut this take on garlic cheese bread into pieces or just leave it whole on a cutting board with a serrated knife for guests to serve themselves.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: January 2005

Ingredients

Method

In bowl, toss together cheese, tomatoes, artichokes, garlic and pepper.

Cut baguette lengthwise in half; hollow out, leaving 1/2-inch (1 cm) thick walls. Mound cheese mixture in hollows. Place on large rimmed baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)

Bake in 425°F (220°C) oven until cheese is melted, about 10 minutes.

Nutritional facts <b>Per piece:</b> about

  • Sodium 124 mg
  • Protein 3 g
  • Calories 63.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato, Artichoke and Gouda Baguette

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