Recipes

• 1
  full size crusty baguette (about 380 g)
• 1
  clove garlic, minced
• 2 tbsp (30 mL)
  butter, softened
• 4
  eggs
• 1/3 cup (75 mL)
  18% cream
• 2 tbsp (30 mL)
  chopped fresh chives
• 1 tbsp (15 mL)
  chopped fresh parsley
• 2 tsp (10 mL)
  Dijon mustard
• Salt and pepper to taste
• 3/4 cup (175 mL)
  cherry tomatoes, halved
• 1/4 cup (60 mL)
  packed fresh basil leaves
• 1/2 cup (125 mL)
  shredded old Cheddar cheese
• 4 to 6 slices
  Lilydale® Turkey Bacon Style, cut into quarters
• 1 tbsp (15 mL)
  olive oil

1. Preheat oven to 350°F (180°C).
2. Cut a deep V in the top of the baguette to 1/2-inch (1 cm) from the bottom, being careful not to cut through the crust (making a boat to hold the filling). Reserve top for croutons. Using a small spoon, carefully remove the soft bread leaving a 1/2-inch (1 cm) boarder of bread on the crust.
3. In a small bowl, combine garlic and butter. Spread evenly over the inside of the baguette. Place baguette on parchment lined baking sheet.
4. In a medium bowl, whisk together eggs, cream, chives, parsley and Dijon and set aside. Season with salt and pepper.
5. Fill the baguette with cherry tomatoes, basil and cheese. Pour the egg mixture over the filling and top with Lilydale® Turkey Bacon Style. Bake for 35 to 45 minutes or until egg mixture is set and baguette is lightly golden.
6. Remove from oven and allow to cool for 5 minutes. Drizzle with olive oil. Cut baguette cross ways into slices and serve.

Try caramelized apples and onions with Swiss cheese instead of cherry tomatoes and basil for a sweet and savory option!