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Hasselback stick bread with camembert and truffle
French bread from the oven with camembert and truffle tapenade.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the baguette with a bread knife into 16 slant slices, but do not cut the bread completely: the bottom remains one whole.
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Place the bread on a baking tray covered with parchment paper.
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Cut the camembert into 16 slices. Spread the notches of the baguette with the tapenade and divide the camembert between them.
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Bake the bread in the middle of the oven for 8 minutes. Serve warm.
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Nutrition
235Calories
Sodium20% DV480mg
Fat14% DV9g
Protein22% DV11g
Carbs9% DV27g
Fiber8% DV2g
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