Baguette with vegetables, cream cheese and arugula
4 servings
30 minutes
A baguette with vegetables, cottage cheese, and arugula is an exquisite yet simple sandwich that evokes the atmosphere of cozy French cafes. The crispy baguette, lightly toasted to a golden crust, serves as the perfect base for the creamy cottage cheese. Eggplants sautéed with garlic and olive oil acquire a deep aroma and soft texture, while fresh tomato slices add juiciness. Arugula provides a slight bitterness that perfectly balances the flavor. This sandwich not only delights aesthetically but is also versatile – it can be served as a light breakfast, a quick snack, or even an elegant complement to a glass of white wine. This simple dish embodies the harmony of fresh ingredients and the lightness of Mediterranean cuisine.
1
Slice the baguette lengthwise. Toast the inside of the baguette in a pan without oil until golden and crispy. Set the bread aside to cool.
- French baguette: 1 piece
2
Heat olive oil in a pan, add finely chopped garlic, and wait until the garlic starts to release a fragrant smell and sizzle.
- Olive oil: to taste
- Finely chopped garlic: to taste
3
Slice the eggplant into thin rounds, fry in a pan with oil and garlic until browned (do not set the stove to the highest heat, or the eggplants will burn).
- Eggplant: 1 piece
- Olive oil: to taste
- Finely chopped garlic: to taste
4
Place the fried eggplants on a paper towel to remove excess oil, while seasoning the eggplants with salt/pepper or using any other spices (your favorites).
- Eggplant: 1 piece
- Spices: to taste
5
Spread cream cheese on the toasted baguette flesh, alternating with slices of tomato, eggplant, and arugula (to taste), filling the entire baguette.
- French baguette: 1 piece
- Cream cheese (curd cheese spread): 200 g
- Tomatoes: 2 pieces
- Eggplant: 1 piece
- Rocket (arugula): to taste
6
Sometimes, I also drizzle the finished sandwich with olive oil, lemon juice, and ground black pepper.
- Olive oil: to taste
- Spices: to taste
