Baguette boats au gratin

Name: Baguette boats au gratin
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 300 g Kasseler (raw in the piece); 375 g Leeks (leek); 20 g Butter or margarine; 7-10 Tbsp white pepper; 250 g Double cream cream cheese; 1 egg (size XL); 7-10 Tbsp Salt; 125 finely grated medieval Gouda cheese; 1 (260 g) Baguette; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

300 g Kasseler (raw in the piece)
375 g Leeks (leek)
20 g Butter or margarine
7-10 Tbsp white pepper
250 g Double cream cream cheese
1 egg (size XL)
7-10 Tbsp Salt
125 finely grated medieval Gouda cheese
1 (260 g) Baguette
baking paper

Directions

1
Cut the cured pork into small cubes. Clean, wash and also finely dice the leek. Heat the fat in a pan, fry the smoked pork in it and finally steam the leek for about 2 minutes.
2
Season with pepper and place in a bowl. Stir cream cheese and egg smooth and season with a little salt and pepper. Stir in 75 g of Gouda and fold almost half of the cream into the leek mixture.
3
Halve the baguette lengthwise and cut each half into about 7 diagonal pieces (boats). Spread the leek mixture on the boats and place them on a baking tray lined with baking paper.
4
Put the remaining cream cheese cream as a blob on each boat and sprinkle with the rest of the cheese. Bake in the preheated oven (electric range: 200 ° C/ gas: level 3) for about 20 minutes. Serve warm.
5
Results in about 14 boats.