8
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12
slices (½-inch [1.25 cm] thick) French bread
1
garlic clove, smashed
1½
tablespoons (25 ml) extra virgin olive oil
1
cup (250 ml) ricotta, strained
2
tablespoons (30 ml) grated Parmesan
½
teaspoon (2 ml) sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
pinch ground nutmeg
½
cup (125 ml) crumbled gorgonzola
½ to 1 tablespoon (7 to 15 ml) honey
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F (190°C) on
the bake setting with the rack in position B.
Rub one side of each slice of bread with garlic and then brush with olive
oil. Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted.
While bread is toasting, prepare topping. In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg. Stir to combine. Distribute evenly
among the toasted bread, and then top with the gorgonzola. Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed.
Drizzle honey over bruschetta and serve immediately.
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g
Twice Baked Potatoes
Makes 8 servings
4
Idaho or russet potatoes (10 to 12 ounces [283 - 340 g] each)
1
teaspoon (5 ml) extra virgin olive oil, divided
2/3
cup (150 ml) lowfat milk
2
tablespoons (30 ml) unsalted butter, plus 1 teaspoon (5 ml)
for
finishing
½
cup (125 ml) sour cream
½
teaspoon (2 ml) sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
¼
cup (50 ml) chopped fresh chives
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B.
Rub each potato with ¼ teaspoon (1 ml) of olive oil, and then evenly prick
about 6 to 8 times with a fork. Place potatoes directly on the rack and bake
for about 55 to 60 minutes. Remove and let cool slightly. Reduce oven tem-
perature to 375°F (190°C).
When potatoes are cool enough to handle, cut off top quarter of each pota-
to and scoop out cooked potato, leaving a ¼-inch (0.6 cm) thick potato
shell. Reserve cooked potato and skin shells.
Place cooked potato in a medium bowl. Add milk and 2 tablespoons
(30 ml) of the butter. Using a potato masher or hand mixer, mash/beat until
smooth. Add sour cream, salt, pepper, and chives. Mash/beat to combine
completely. Generously fill the potato shells with sour cream and chive
potato mixture. (Potatoes may be prepared a day ahead to this point –
cover and refrigerate. Bring to room temperature before baking.) Arrange
potatoes on baking tray. Melt remaining teaspoon of butter and drizzle on
potatoes. Bake for 35 to 45 minutes, until potatoes are hot and golden on
the tops.
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg
• sod. 160mg • calc. 58mg • fiber 3g
