Dairy Made Easy: Hasselback Baguette
- Yield: 3-4 servings
We are currently in the midst of “The Three Weeks,” a time of grieving for Jews in remembrance of the destruction of the first and second Temples. Among the observances of these three weeks includes not consuming meat for the last 9 days. The three weeks ends on Tisha B’Av, which is observed traditionally as a fast day.
While going vegetarian for 9 days isn’t a big deal to me, I know for some it can seem like a challenge.
We are so lucky this week and next to share two vegetarian recipes from Leah Schapira and Victoria Dwek’s newest cookbook, Dairy Made Easy.
Hasselback potatoes have been all the rage this year, with beautiful (delicious) recipes from even the likes of Martha Stewart. I just drool over dishes like this. Dairy Made Easy‘s version swaps out the potatoes for an even more carb-rific option: a baguette. With melted cheese on top and fresh herbs – who wouldn’t love that.
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2 Tbsp oil
1 small red onion, diced
1 red bell pepper, diced
½ tsp dried basil
¼ tsp kosher salt
pinch coarse black pepper
1 (24-in) baguette
Special equipment: 3 long wooden skewers
Preheat oven to 475°F. Line a baking sheet with parchment paper.
Heat oil in a sauté pan over medium heat. Add onion and sauté for 3-4 minutes. Add pepper and sauté for an additional 3 minutes. Season with basil, salt, and pepper.
Cut off the ends of the baguette; discard ends or reserve for another purpose. Slice baguette into 1 ½ inch thick slices (you should have about 15 slices). Slit each slice through the top, leaving the lower end uncut.
Thread each skewer through uncut (lower) part of 5 slices. Add vegetable mixture and cheese into each slit. Place skewers onto prepared baking sheet, cheese side up.
Place baking sheet on upper oven rack (top quarter of oven) and bake for 4-5 minutes, or until cheese is melted and top of bread is slightly browned.
Remove skewers and serve mini sandwiches alongside a salad and dipping sauces.