I pimped a few ready to bake baguettes...very impressive and so much more stylish than the plain "unpimped" baguette.
Simple to do....
Just take the "raw" baguette and cut lengthways 6-8 times to form individual thinner sticks...
I brushed/spread butter over the cut surfaces, then sprinkled some with chopped fresh herbs, some with just salt and pepper, some with finely grated parmesan, some just with the butter.
I suppose you could use an olive/rapeseed oil - Or nothing at all - but I didn't try this.
Place on a baking tray and cook as detailed on the pack, just reduce the time by half (however keep an eye on them in the oven).
Serve as I did in a jug for a casual dining accompaniment.
Oh and there's MY hand outstretched, ready to grab another of these delicious savoury fancies!
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