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Crudites in Baguette Cups

At cocktail hour, serve crunchy vegetables complete with their own dip. Their "bowls" -- hollowed-out baguette slices -- are meant to be eaten, too.

  • Yield: Makes about 22

Photography: Charles Schiller

Source: Martha Stewart Weddings, Spring 2005

Ingredients

  • Coarse salt
  • 1 pound thin asparagus, trimmed, cut on a bias into 2-inch pieces
  • 4 ounces haricots verts or other thin green beans, trimmed, cut on a bias into 2-inch pieces
  • 8 ounces thin carrots, peeled, cut into 2-inch matchsticks (ends cut on a bias)
  • 2 thin baguettes (12 ounces each)
  • 1 bell pepper, ribs and seeds removed, cut thinly into 2-inch strips (ends cut on a bias)
  • Roasted Red-Pepper and Eggplant Dip
  • Buttermilk-Peppercorn Dip
  • Toasted Curry Dip
  • Minced fresh parsley or chives, for garnish

Directions

  1. Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Blanch asparagus until bright green, about 20 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

  2. Blanch beans in the boiling water until bright green, about 15 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

  3. Blanch carrots in the boiling water until bright orange, about 15 seconds. Transfer to ice-water bath; let cool. Transfer to paper towels; let dry.

  4. Cut baguettes into 1 1/2-inch-thick slices, alternating between diagonal and straight cuts. Cut out the center of each piece, making sure not to cut all the way to the bottom. Fill each cavity with blanched vegetables, leaving space at the front for dip; spoon in 1 1/2 teaspoons dip. Garnish with parsley or chives.

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