ARTISINAL BAGUETTE
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1/3 eachBread – Baguette – Par Bakedrecipe6″ pieces
- 2 ozButter – Fennel Honeyrecipesoftened
- 1/8 tspmaldon sea saltARTISINAL BAGUETTE
- 1 tbspfinishing evooARTISINAL BAGUETTE
- 1/2 tspvinegar, aged balsamicARTISINAL BAGUETTE
- 1 eachGarlic – PureerecipeClove
- 1
Score Baguette at 1" intervals by slicing it straight down 90% of the way. Do not cut through the bottom crust.
- 2
Place Baguette onto a sizzle platter. Heat in a 500°F oven until toasted and warmed through, about 2-3 minutes.
- 3
Lay Baguette vertically on top of a liner, along the left side of the plate, as shown in the photo.
- 4
Spread Fennel Honey Butter evenly into a ramekin. Garnish Butter with sea salt evenly distributed over the top surface. Place the ramekin to the front right of the Baguette, as shown in the photo.
- 5
Gently pour finishing evoo into a separate ramekin, followed by aged balsamic vinegar, then Roasted Garlic. Place this ramekin to the top right of the Baguette, as shown in the photo.
Description
1
Serving Size
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