Garlic cheese baguette with the Thermomix® works because we score the baguettes before filling them. One lengthways cut, then cross cuts every 1.5 cm, fill, bake. If we cut after baking, the melted cheese runs out or burns onto the tray.
We have been making these baguettes for barbecue evenings for years. The Thermomix® chops the garlic, herbs, salami and both cheeses in three quick steps. The combination of young Gouda and mountain cheese melts well without making the baguette soggy. Gouda alone would be too mild, mountain cheese alone too dry.
Garlic Cheese Baguette with the Thermomix®
Ingredients 0 / 10 ✓
- 4 small baguettes
- 1 garlic clove
- 4 sprigs thyme
- 2 mini salami
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp chilli flakes
- 100 g young Gouda
- 100 g mountain cheese
- 60 g olive oil
Instructions 0 / 4
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1
Prepare the garlic and herbs.
Peel the garlic and strip the leaves from the thyme sprigs, then halve the mini salami.
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2
Chop the garlic and herbs.
Place the garlic in the mixing bowl with the thyme, salt, pepper and chilli and chop for 6 sec / speed 6.
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3
Chop the salami and cheese.
Add the mini salami and chop for 7 sec / speed 7. Cut the cheese into pieces, add with the olive oil and chop for 7 sec / speed 7.
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4
Fill and bake the baguettes.
Score each baguette once lengthways and at 1.5 cm intervals across, fill with the mixture and bake for a further 8 to 10 minutes.
Tip: You can also make these garlic cheese baguettes using our rustic baguette rolls. The dough is darker because they contain a higher proportion of wholemeal flour.
Video
Nutrition per serving
Why two cheeses instead of one
Young Gouda (100 g) melts smoothly and binds the filling. Mountain cheese (100 g) adds structure and flavour. The 1:1 ratio ensures the filling does not run out after baking, but does not crumble either. Gouda alone makes the filling too rich, mountain cheese alone too dry and crumbly.
The 60 g of olive oil in the mixing bowl helps with chopping and makes the mixture spreadable. Without oil, the cheese sticks to the blade.
Garlic and herbs: order in the mixing bowl
First, chop the garlic with thyme, salt, pepper and chilli at speed 6 for 6 seconds. This finely chops the herbs without turning them to a paste. Then add the salami, 7 seconds at speed 7. Finally the cheese and olive oil, another 7 seconds at speed 7.
If we add everything to the mixing bowl at once, the garlic does not get fine enough. The hardest ingredients go in first, the soft ones (cheese) last.
Scoring pattern: lengthways, then crossways
Score each baguette fully lengthways but do not cut all the way through. Then score every 1.5 cm across, about 2 cm deep. The gaps need to be even, otherwise the baguettes will split unevenly during baking.
Spread the filling into the lengthways score with a teaspoon, then press it into the cross cuts. Bake the baguettes for 8 to 10 minutes at 200°C top and bottom heat. If the baguettes are pre-baked (as with ready-made mini baguettes), 8 minutes is enough. Fresh dough pieces need 10 minutes.
Common mistake: bake first, then cut
Anyone who cuts the baguettes after baking loses the filling. The melted cheese runs out when cutting or sticks to the knife. The filling also burns if it sits directly on the baking tray.
Our solution: Score before baking, spread in the filling, then bake. The heat seals the filling from the outside and the cheese stays in the cuts.
Try different ingredients
Without salami: Simply leave it out and increase the cheese to 120 g Gouda and 120 g mountain cheese. The filling will be a little milder, but the texture stays the same.
With rosemary instead of thyme: Use 2 sprigs of rosemary (needles stripped) instead of 4 sprigs of thyme. Rosemary is more intense, so use less.
With Parmesan: Use 50 g Parmesan instead of mountain cheese. Parmesan does not melt as well as mountain cheese, but adds more saltiness. Reduce the salt to 1/4 tsp in that case.
Serve warm or reheat
The baguettes taste best straight from the oven. If you want to prepare them ahead: leave to cool after baking, then wrap in foil. To reheat, place in the oven at 180°C for 5 minutes with the foil open. The cheese melts again and the baguette stays crispy.
Freezing does not work. The cheese becomes watery after thawing and the filling separates from the bread.
Goes well with: Tomato soup.
Our tip: French bread baked in a casserole dish.
More baguette recipes: French baguette, spelt baguette, baguette rolls.
