They’re quite filling so you really only need a side salad to go with them or possibly some decent chutney and a few olives.
This recipe is definitely a keeper and will be making further appearances throughout the summer. Incidentally, I use the word ‘summer’ very loosely; it’s blowing a gale and throwing it down with rain here at the moment! (Don't tell anyone, but I've got the central heating on...!)
4 part-baked baguettes
1 large onion, chopped
1 tbsp olive oil
10 sun-dried tomatoes in oil, chopped
½ tsp dried oregano
200g mature cheddar cheese, grated
2 tbsp chopped chives
1 tbsp chopped parsley
Fry the onion in the olive oil until softened and golden; set aside to cool. Slice the tops off the baguettes lengthways and discard then tear the bread from the centres to leave you with four canoe shapes; leave the walls of the baguettes about 1cm thick – if you make them too thin they’ll collapse when you cook them….trust me, I know! Crumble this bread into a large bowl; mix in the sun-dried tomatoes, oregano, cheese, chopped herbs and cooled fried onion. Beat the eggs with the mustard and stir into the breadcrumb mix.
Spoon this mixture into the four bread shells and place on a baking sheet, making sure they’re level.
Bake for 15-20 mins at 180C until golden.
Cut into three wedges on the diagonal before serving with salad.