Special of the Day~ A Lineup of Baguette Bites to Love

The BBQ Chicken Baguette Bite

01 Feb Special of the Day~ A Lineup of Baguette Bites to Love

Sydne George Special of the DayNothing goes better with football than pizza, especially when your Super Bowl Sunday pizza plan is elevated to garlic-buttered bakery baguettes topped with gourmet ingredients you assemble ahead of time and toss in the oven to warm up briefly just before the party.

This lineup of show-stopping starters is sure to wow the crowd at your Super Bowl party this Sunday. Score a Bake at Home baguette or two (or three!) from the bakery and get to work creating The Marinara Meatball, The BBQ Chicken and The Shrimp Scampi, something for every brand of football fan to enjoy during the game.

Baguette Bites to Love and football make for a winning combination in this week’s Special of the Day~ Super Simple Super Bowl Snacks and recipes for The Marinara Meatball Baguette, The BBQ Chicken Baguette and The Shrimp Scampi Baguette. Happy Super Bowl Snacking!

Enjoy!

The Marinara Meatball Baguette Bite

The Marinara Meatball Baguette Bite

The Marinara Meatball Baguette

Recipe by Sydne George

(Serves 4-6 as an appetizer)
10 Italian meatballs (Albertsons frozen foods section)

¼ cup butter, melted

1/8 tsp. garlic powder

1 Bake at Home Take and Bake baguette (Albertsons bakery)

1 tbsp. olive oil

1 cup sweet onion, chopped

14.5 ounce can diced tomatoes with basil, garlic and oregano

¼ cup red wine

1 tbsp. sugar

½ tsp. salt

1 tbsp. (packed) sweet basil leaves, minced

4 ounces fresh mozzarella, thinly sliced

Parmesan wedge

Additional fresh basil leaves, for garnish

Preheat oven to 350 degrees.

Bake frozen meatballs on baking sheet for 15 minutes.

While meatballs are baking, prepare baguettes and marinara sauce.

Cut baguette in half vertically, then slice each baguette in half horizontally.

Place baguette sections, cut side up, on baking sheet.

Combine melted butter and garlic powder and brush over of baguette sections.

Bake garlic-buttered baguette sections in preheated oven for 4 minutes.

Sauté onion in olive oil over medium high heat until softened.

Combine sautéed onion, diced tomatoes, red wine, sugar, salt and basil in blender and puree until smooth.

Remove meatballs from oven when finished baking and set aside to cool briefly.

Slice each meatball in half so they sit flat and are easier to eat.

Arrange meatballs, cut side down, over baguettes, leaving space for cheese.

Arrange mozzarella slices in between meatballs on baguettes.

Drizzle marinara sauce over meatballs as desired on baguettes.

(Can be assembled ahead up to this point, then covered and refrigerated until ready to heat and serve. Bring to room temperature before baking.)

Bake in preheated oven for about 5 minutes, until cheese is melted.

Remove from oven.

Season each baguette section with kosher salt and freshly ground pepper.

Grate fresh parmesan over each baguette section.

Cut each baguette section into 2 inch slices. Garnish with fresh basil leaves.

Enjoy!

The BBQ Chicken Baguette Bite

The BBQ Chicken Baguette Bite

The BBQ Chicken Baguette

Recipe by Sydne George

(Serves 4-6 as an appetizer)

1 Bake at Home Take and Bake baguette (Albertsons bakery)

¼ cup butter, melted

1/8 tsp. garlic powder

1 rotisserie roasted chicken (Albertsons deli), carved and sliced into bite-sized pieces

38 ounce bottle ketchup

½ cup orange juice

1 tbsp. honey

2 tbsp. Worcestershire sauce

1 tsp. salt

¼ tsp. fresh ground pepper

1 cup Fontina cheese, grated

Cilantro, chopped, for garnish

Preheat oven to 350 degrees.

Cut baguette in half vertically, then slice each baguette in half horizontally.

Place baguette sections, cut side up, on baking sheet.

Combine melted butter and garlic powder and brush over of baguette sections.

Bake garlic-buttered baguette sections in preheated oven for 4 minutes.

Combine ketchup, orange juice, honey, Worcestershire sauce, salt and pepper in blender and puree until smooth.

Transfer sliced chicken and BBQ sauce to medium mixing bowl and stir to combine.

Arrange BBQ Chicken over baguettes.

Top with grated Fontina cheese.

(Can be assembled ahead up to this point, then covered and refrigerated until ready to heat and serve. Bring to room temperature before baking.)

Bake in preheated oven for about 5 minutes, until cheese is melted.

Remove from oven.

Season each baguette section with kosher salt and freshly ground pepper.

Slice into two-inch pieces. Garnish with chopped fresh cilantro leaves.

Enjoy!

The Shrimp Scampi Baguette Bite

The Shrimp Scampi Baguette Bite

The Shrimp Scampi Baguette

Recipe by Sydne George

(Serves 4-6 as an appetizer)

¼ cup butter, melted

1/8 tsp. garlic powder

1 Bake at Home Take and Bake baguette (Albertsons bakery)

2 tbsp. olive oil

2 tbsp. butter

2 garlic cloves, minced

1/2 pound raw EZ Peel shrimp (26-30 per pound), deveined and peeled

½ cup white wine

2 tbsp. parsley, minced

1 tbsp. lemon juice

¼ tsp. salt

1/8 tsp. freshly ground pepper

¼ cup green onions, thinly sliced

7 ounce brie wedge, rind removed and sliced

Preheat oven to 350 degrees.

Cut baguette in half vertically, then slice each baguette in half horizontally.

Place baguette sections, cut side up, on baking sheet.

Combine melted butter and garlic powder and brush over of baguette sections.

Bake garlic-buttered baguette sections in preheated oven for 4 minutes.

Sauté garlic and shrimp in olive oil and butter over medium high heat, just until shrimp start to turn pink.

Add white wine, parsley, lemon juice, salt, pepper and green onions and cook briefly.

Remove from heat. (Do not overcook shrimp.)

Arrange shrimp on garlic-buttered baguettes, leaving room for brie.

Arrange brie on baguettes, then drizzle sauce over shrimp on baguettes.

(Can be assembled ahead up to this point, then covered and refrigerated until ready to heat and serve. Bring to room temperature before baking.)

Bake in preheated oven for about 5 minutes, until brie is melted.

Remove from oven.

Season each baguette section with kosher salt and freshly ground pepper..

Slice into two-inch pieces. Garnish with chopped fresh parsley.

Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

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