There are lots of fancy exotic dips nowadays, but this classic remains a favourite. Garnish with sliced green onion and serve with Toasted Spiced Baguette Crisps (recipe here) or crudités.
Looking for an alternative to traditional grilled vegetables? Try radicchio. Once grilled, the bitter leaves take on a lovely smoky flavour and tenderness. Serve with a sliced warm baguette.
A ficelle, which is slightly shorter than a baguette and about 1-1/2 inches (4 cm) thick, is the French bread to choose for these crusty croûtes. They're bigger than croutons but have the same appealing crunch in a salad. While smaller than regular crostini, these croûtes provide just enough foundation for a delicious one-bite of dip, paté or spread. No ficelle in the bakery? Use half a regular baguette and cut in half lengthwise before slicing.
This is a variation of another hot cheese dip recipe. Anyone who likes Buffalo chicken wings will love this appetizer. I like to serve it with crackers, or fresh or toasted baguette slices.
Nutritious and easy to make, this bistro-inspired sandwich is made with ingredients you already have on-hand: chicken breast, lettuce and tomato. Paired with a fresh, crusty baguette, it's perfect for lunch or dinner.
This warm tangy appetizer is inspired by one offered at Mildred Pierce restaurant in Toronto. It's a help-yourself appetizer to enjoy warm, slathered on sliced focaccia, baguette or crisp bread.
This easy and impressive dish is just the thing for Friday night entertaining. Serve with spaghetti or a baguette to soak up the tasty sauce. Serve with spaghetti and steamed rapini or broccoli.
Also known as "eggs in purgatory," tomato-poached eggs make a delicious meal any time of day. Serve with crusty baguette slices and top with a little shredded Parmesan cheese, if you like.
To make an elegant first course for six or a main course for four, accompany this salad with a crisp baguette or a crusty country boule (or ball) and a dry white wine, such as herbaceous Sauvignon Blanc, crisp unoaked Canadian Chardonnay or a French Chablis.
