For the rustic baguette, first finely chop the ham, bacon and chives. Remove the core from the peppers and cut into small cubes, clean the spring onions and cut into fine rings. Mix ham, bacon, chives, diced peppers and sliced spring onions with cheese and sour cream and season with salt, bell pepper and nutmeg.
Slice the baguette lengthwise and spread with the mixture, sprinkle with cheese again if necessary. Bake in the preheated oven at 180 to 200 degrees (convection oven) for about 10 minutes. Serve the rustic baguette still warm.
To the video tutorial!
Preparation Tip:
If you like it spicy, you can refine the rustic baguette with a little Tabasco or chili flakes.
Related Recipes:
Egg Quesadilla with Mountain Cheese and BaconFor egg quesadilla with mountain cheese and bacon, beat eggs and whisk. Stir in mineral water with 2...
BruschettaCalories per serving: Peel 15 cloves of garlic, crush finely and mix with 4 tbsp olive oil. Drizzle garlic oil...
Shrimp Pot with NoodlesPasta dishes are always a good idea! Cut the peppers in half lengthwise, remove the seeds and chop. Remove the...
Gerstl Soup1. bacon rind trim, bacon cut into small cubes. Put both with butter in a saucepan and let the fat out...
Baked Fillet of Pike PerchPeel tomatoes and cut into cubes. Clean spring onions and cut into rings. Peel garlic and chop finely. Sauté...
Quiche Lorraine 1Greased tray (28 … 30 cm) with rolled out dough, bottom with fork prick tightly, put about 1 hour to...
Mussel Ragout with Leek and SaffronClean and rinse the leek and cut only the white and light green parts into fine rings. Peel and dice the onion...
Cutlets of Trout with Vitamin Vegetables in Dill Cream(about 35 minutes): Remove the skin from the potatoes, clean them and cut them into small cubes. Remove the...
Salmon Tartare on Potato Rösti with Colorful Asparagus SaladRemove the skin from the salmon fillet and cut into fine cubes. Finely chop the dill, cut the spring onions...
Pasta Roll with ChardAbout 100 ml of lukewarm water Make a pasta dough and relax it covered for an hour. Separate the chard leaves...