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Stuffed Baguettes
Nb persons: 0
Yield: about 30 slices
Preparation time:
Total time:
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| Ingredients | |
| 1 | long Baguette, (French Bread) |
| 2 Cups | Spinach Leaves, (500 ml.) |
| 1/4 pound | Cream Cheese |
| 1/4 cup | chopped fresh dill |
| 1 T. | Milk |
| cream, alternative | |
| 4 Cups | minced ham, (1 pound) |
| 1/3 cup | toasted pistachio nuts |
| walnuts, alternative | |
| Coarsely chopped | |
| 1/3 cup | mayonnaise |
| 1 T. | Dijon mustard |
Method
Slice bread lengthwise, hollow out middle leaving shell 1/2 inch thick.
Wrap loaf in plastic wrap or foil and set aside.
Rinse spinach and shake off excess water. In pan cover and cook spinach in just the water on leaves for 3 minutes, or until wilted.
Drain and squeeze dry. Chop finely. Using a mixer mix spinach, cream cheese dill and milk until spreadable. Set aside. In a bowl, mix ham, nuts, mayo and Dijon mustard, set aside.
Completely coat the inside surfaces of bread with cheese mixture, including cut edges that will seal edges together.
Pack ham mixture into hollow of baguette bottom, mounding slightly.
Replace top of baguette. Wrap tightly in foil or plastic wrap.
Refrigerate for 2-8 hours. Slice before ready to use. Makes about 30 slices.
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