FIG AND MOZZARELLA HALF-BAGUETTE
Cost
Difficulty
Cold
Ingredients
For 3 portions
3 half-baguettes poolish
QS olive oil
200g squid ink crumble
20g olive oil
60g pine nuts
240g mozzarella balls
30g honey
6 fresh figs
Squid Ink Crumble:
100g softened butter
100g flour
100g grated parmesan
4g squid ink powder
Associated Product
Recipe
Presenting the "Fig and Mozzarella Half-Baguette," a modern recipe that will amaze your customers with its blend of flavors and textures of mozzarella, fresh figs, and squid ink crumble for a Halloween-inspired twist. Perfect for restaurants, coffee shops or caterers, this recipe is an ideal option for appetizers or light snacks.
Preparation : 10min
Defrost the half-baguettes.
While waiting, you can start mixing all the ingredients until you get a crumble texture.
Then, cut the baguette in half and spread the crumble over the entire surface.
Bake for 12 minutes at 180°C. Let them cool down.
Then, cut the baguette in half and spread the crumble over the entire surface.
Bake for 12 minutes at 180°C. Let them cool down.
Dressing : 5 min
Brush with olive oil, and add the figs and mozzarella balls.
Finally, you can drizzle with honey and sprinkle with pine nuts.
Finally, you can drizzle with honey and sprinkle with pine nuts.
Chef's tip
The squid ink crumble can be used in many sandwich and salad, adding a visually distinctive note to your recipes.