Tested till perfect Tomato, Artichoke and Gouda Baguette

Tomato, Artichoke and Gouda Baguette

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe5 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 30


    2 cups (500 mL) shredded Gouda, Cheddar or provolone cheese
    1/2 cup (125 mL) drained oil-packed sun-dried_tomatoes, slivered
    2 jars (each 6 oz/170 mL) marinated artichokes, drained and quartered
    2 cloves garlic, minced
    Pinch pepper
    1 baguette (about 400 g)
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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 Information Per piece: about

cal 63 pro 3g total fat 3g sat. fat 2g
carb 6g fibre 1g chol 9mg sodium 124mg

% RDI:

calcium 6 iron 3 vit A 2 vit C 5
folate 5
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