Stone Oven Part Baked Multigrain Baguettes 2x125g
6 slices of smoked duck breast
4 dried figs
50 g of cream cheese with herbs
Bake the baguette for 8 to 10 minutes in a preheated oven at 210-230°C. Let cool to room temperature and cut it lengthwise.
Spread the cream cheese on one length.
Cut the figs in quarters
Add the duck breast, figs, carrots and corn to the baguette.
Finish by a dash of balsamic vinegar.
Close and Enjoy !