The French bread, or baguette, is the long, large loaf you will find in almost every bakery. It can be enjoyed in many different ways. Let's see how.
If you visit bakeries often, you have surely noticed the tall, long loaves standing in a basket: the baguette. Yet many people pass it by, because its length, size and hard-looking crust put them off. In fact, a single baguette can be enjoyed in all sorts of ways, including the following.
Plain
To experience the true texture and flavor of a baguette, eat it plain, just as you would any other bread. Although the crust is firm, the crumb inside is not hard at all. For a little extra flavor, spread it with butter or sprinkle it with sugar as you like.
Khao Jee Pate (Lao Baguette Sandwich)
Khao jee pate is a Lao dish of bread stuffed with various savory fillings. It is similar to a hamburger, but long and slender rather than round. The bread used is the French baguette, a culinary legacy from France: Laos was once a French colony, which is how the tradition took root, and it has also spread to Isan, in northeastern Thailand.
To make khao jee pate, choose a small baguette so it is easy to prepare and eat. Slice the baguette lengthwise without cutting all the way through, creating a pocket for fillings such as moo yor (Vietnamese-style pork sausage), shredded pork floss, liver pâté, fresh vegetables or anything else you like.
Bruschetta
Fans of Italian food will know bruschetta, the classic Italian appetizer. Its base is the baguette, so if you want to enjoy this bread as a savory dish or snack, bruschetta is a great choice.
To make bruschetta, toast slices of baguette, rub them with garlic and salt and drizzle with olive oil. Add toppings of your choice, such as tomatoes, mushrooms, vegetables, onions, mozzarella, nuts or cheese. The version most people know is topped with freshly chopped tomatoes.
If you are making tomato bruschetta at home, try pairing it with a smooth, medium-bodied red wine served slightly warm. The softness of the wine balances the bite of the garlic and the acidity of the tomatoes, while the alcohol in the wine helps balance that acidity against the sweetness of the bread.
