Baguette stuffed With Spinach, brie, Chorizo And Tomato
Quick lunches or light snacks can often get really repetitive. A sandwich, unless planned in advance, can be a bit dull and there’s only so many times scrambled eggs will fit the bill. The great thing about this dish is that most of the ingredients are in every kitchen. Fresh eggs, a little cream and then it’s about what’s in the fridge. I usually keep part baked baguettes in the cupboard for bread emergencies, put these together with a couple of tomatoes, some cheese, a little greenery, crisp fried chorizo and a creamy, crispy, crunchy snack is yours in no time. But mix it up – olives, tomatoes and a little ham or left over roast vegetables, a little chilli and a slpodge of chutney, the variations are endless. Just fridge-forage and come up with your own version, pour over the creamy egg mixture and bake.
Brie, Spinach, Tomato & Chorizo Baguette
- 2 Part baked small baguettes or 2 small fresh baguettes
- 80g Fresh spinach
- 2 Medium eggs
- 150mls Double cream
- 1 Clove of garlic, grated or crushed
- salt and pepper to taste
- 11/2 tsp Grainy dijon mustard
- 150g Brie, cut into slices
- 6 Baby vine tomatoes cut in half
- 1 tbsp of olive oil
- 60g Chorizo, finely cubed
- Bake the baguettes according to the packet instructions, but remove 5 minutes before the full cooking time.
- Turn the oven heat to 180c, 160c fan, 350f, gas mark 4
- Place the spinach in a colander over a pan of boiling water and steam until the leaves are wilted, about 5 mins. Remove the spinach from the colander and wrap in a cloth or kitchen paper to squeeze out any excess water. Set aside.
- Cut an oval around the length of the baguettes, removing the crusty top and some of the soft bread interior, leaving a dip in the bread to take the filling.
- Mix the eggs, cream, garlic, salt and pepper and mustard together in a bowl.
- Arrange the brie slices along the length of the baguettes, followed by the tomatoes and fill the remaining space with the egg mixture.
- Lay the spinach along the length of the baguettes and place in the oven for 25 mins until the egg mixture is set.
- Meanwhile put the oil in a small frying pan over a moderate heat and cook the chorizo until it browns and crisps. The pan should have chorizo flavoured oil in the bottom.
- Remove the baguettes from the oven and sprinkle with the chorizo, drizzling the smoky paprika flavoured chorizo oil over the length of the baguette.
- Eat as it is or serve with salad. Great cold at a picnic.
The post Brie, Spinach, Tomato & Chorizo Baguette appeared first on Glamorous Glutton.com.