Gluten free baguette au gratin with ham, cheese and leeks
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Ingredients
- 8 slices of gluten-free bread or green zucchini
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 4 slices of gluten-free chopped Proscuitto
- Butter (for the bread preparation version)
- Ground pepper or gluten free labeled ground pepper
- 125 ml (1/2 cup) of strong grated Cheddar cheese
Bread version:
- >
- In a toaster, broil bread slices. Cut bread crust and slice bread slices in halfs.
- In a bowl, mix chopped Proscuitto, sliced leeks and pepper.
- Spread butter over bread. Garnish with leeks mix and cover with cheese. Oven bake at 350°F (180°C) for 10 to 15 minutes. Complete cooking at grill.
Preparation
Side-by-side mode- Preheat oven at 350°F (180°C).
Bread version:
- >
- In a toaster, broil bread slices. Cut bread crust and slice bread slices in halfs.
- In a bowl, mix chopped Proscuitto, sliced leeks and pepper.
- Spread butter over bread. Garnish with leeks mix and cover with cheese. Oven bake at 350°F (180°C) for 10 to 15 minutes. Complete cooking at grill.
For the zucchini version:
- Slice both ends of zucchinis and then slice in halfs over the length. Holllow out zucchinis flesh.
- In a bowl, mix chopped Proscuitto, sliced leeks and pepper.
- Garnish zucchinis with leeks mix and cover all with cheese. Oven bake at 350°F (180°C) for 10 to 15 minutes. Complete cooking at grill.
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