Hot Salami Baguettes

Submitted by I'mPat

"This was from the Take 5 magazine and we found it was a nice change from garlic bread. I actually used 2 short french sticks."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 8

ingredients

• 2 French baguettes (short bread sticks or 1 long)
• 125 g butter
• 60 g salami (hot, finely chopped)
• 1 tablespoon sun-dried tomato pesto
• 2 tablespoons parsley (chopped)
• 1⁄4 cup parmesan cheese (grated)

directions

1. Preheat oven to 180 degree celsius.
2. Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
3. Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
4. Spread salami butter in between slices and then wrap baguette/s in foil.
5. Bake for 15 to 20 minutes.
6. OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.

Reviews

[KellyMac6]

This was very good! I didn't have parsley so i used fresh oregano instead. Also, i added a garlic clove. I took Andi's advice and blended everythin in a food proccessor to make it into more of a spread. I cut the baguette in half lengthwise and served pizza bread style for dinner with a larger vegetable side dish. Great meal! Thank you Pat. Made for Potluck tag.

 

[Vicki in CT]

To make a smaller serving size I made a deconstructed version. I did omit the butter. I combined all ingredients and placed on sliced whole grain ciabatta bread and then just toasted in the toaster oven. These made great appetizers. Actually thought the whole grain texture (had sunflower seeds, etc inside) of the bread added a lot to the dish.

 

[CookingONTheSide]

I think these were different but wonderful! They have great flavor. I added some mozzarella cheese on top. It is similar to pizza, too. My youngest son just loved these because he loves salami. I did omit the pesto on his, though. Thanks for sharing!

 

[kiwidutch]

Lovely, for me at least ! I made these for a tapas style lunchoen and got mixed reactions. I liked that it could easily be made in advance, foil wrapped packages just needed to popped into the oven. I did find that guest reactions were mixed, some liked it and others not quite so much. Personal taste is such a difficult thing to judge since the ingredients were wonderful and the combination sounded wonderful too. Please see my rating system: our Guests get experimented on enough by me to know my rating system and delight in their culinary "judging". I would have personally given this 4 stars except that the vast magority said either 2 or 3, so I needed to make the review really reflect the majority decision. The number one point they gave was that they expected more taste with the ingredients given, (even though I was heavy handed when adding the filling into the baguettes) as the bread really dominated the taste. I will at least make this again for myself, and I'm pleased to have tried the recipe. I see that other reviewers liked this very much indeed, so please try this for yourself and judge for yourself and not my guests ! Thanks!

 

[Acerast]

Loved these Chef Potts! Wonderful flavor and so very easy. Used [recipe=]Sun-Dried Tomato Pesto[recipe/] as suggested by ~Nimz~. We will be making this again :) Thanks!!