12
2. In the bowl of a Cuisinart
®
Mini Chopper or Food Processor, add the
panko, basil, oregano, parsley, salt and pepper. Process until finely
ground. Add the mushroom stems and pulse to chop. Reserve.
3. Heat 1 tablespoon of the oil in a medium skillet over medium-low heat.
Add the garlic and sauté until softened and golden. Add the panko
mixture and sauté until mixture is very soft and toasted, adding one
tablespoon of oil halfway through cooking – this should take about 5
minutes. Stir in the Parmesan and combine.
4. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F
on Bake/Pizza.
5. Line the baking pan with aluminum foil. Place the mushroom caps on
the prepared pan and evenly divide the breadcrumb mixture among
the mushrooms, mounding the mixture in each mushroom. Drizzle the
remaining olive oil over the prepared mushrooms. Slide the pan into the
upper position and bake in preheated oven for about 5 to 7 minutes,
or until the tops are browned.
6. Remove and let cool for 5 minutes. Serve warm or at room
temperature.
Nutritional information per serving:
Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 45mg
• calc. 9mg • fiber 0g
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12
slices (½-inch thick) French bread
1
garlic clove, smashed
1½
tablespoons extra-virgin olive oil
1 cup
ricotta,
strained
2 tablespoons
grated
Parmesan
½ teaspoon
kosher
salt
½
teaspoon freshly ground black pepper
pinch ground nutmeg
½ cup
crumbled
Gorgonzola
½ to 1 tablespoon honey
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F on
Bake/Pizza with the rack in the upper position and the pan in the
lower position.
2. Rub one side of each slice of bread with garlic and then brush with
olive oil. Carefully place on the rack and bake in the preheated oven
for about 2 to 3 minutes per side, or until lightly toasted.
3. While bread is toasting, prepare topping. In a small bowl, add the
ricotta, Parmesan, salt, pepper and nutmeg. Stir to combine.
Distribute evenly on the toasted bread slices, and then top with
the Gorgonzola. Return to rack and then set on Broil for about
3 minutes, or until cheese is fully warmed.
4. 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
Roasted Vegetable Quesadillas
Makes 2 quesadillas (4 servings)
¼
medium zucchini (approximately 2 ounces), cut into
½-inch
dice
½
red or yellow bell pepper (approximately 3 ounces), cut into
½-inch
dice
½
jalapeño, seeded and finely chopped
¼
medium onion (approximately 2 ounces), sliced
1
garlic clove, smashed
1
teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon
kosher
salt
¼
teaspoon freshly ground black pepper
¼
cup frozen corn kernels
