Prep Time: 10 minutes
Cook Time: 3 minutes
Grilled Cheese Toasts
METHOD
1.
2.
3.
In food processor, blend butter, cheeses, garlic powder, and paprika until creamy, with small bits of cheese still visible.
Season with salt and pepper.
Spread about 1 1/2 tbs cheese mixture over each slice of bread and arrange 4 to 6 slices on Oven Tray.
Position Oven Rack on top rack of Curtis Stone Convection Oven. Using BROIL mode, set oven to 400°F for 4 minutes. Broil
toast for 3 to 4 minutes, or until cheese bubbles and turns golden brown. Sprinkle with chives and serve immediately.
Repeat to cook remaining toast.
INGREDIENTS
Make-Ahead: Cheese-butter spread can be made up to 2 weeks ahead, covered, and refrigerated.
12 tbs (1 1/2 sticks) unsalted butter, room temperature
2 oz extra-sharp Cheddar cheese, finely grated
2 oz Parmesan cheese, finely grated
1 1/2 tsp garlic powder
1/4 tsp paprika
12 slices sourdough bread
3 tbs finely chopped fresh chives
Makes: 12 slices cheese bread (and about 1 cup cheese spread)
Prep Time: 10 minutes
Cook Time: 3 minutes
Morning Toast with Melted Raspberries
METHOD
1.
2.
3.
4.
Spread butter over one side of each slice of bread.
Using BROIL mode, set Curtis Stone Convection Oven to 400°F for 4 minutes. Arrange bread on Oven Rack and broil in
center of oven 3 to 4 minutes, or until tops are golden brown and crisp.
Meanwhile, heat large skillet over medium-high heat. Add raspberries, maple syrup, and zest and cook 1 minute, or until
berries soften just slightly and begin to release enough juice to form syrup. Don’t let berries cook too long, or they will
become mushy and lose their beautiful shape.
Spoon warm berry mixture over toast and serve immediately.
INGREDIENTS
Make-Ahead: Toast and berries should be served as soon as they are made.
3 tbs salted butter, softened
Eight 1/2-inch-thick slices of your favorite bread
12 oz fresh raspberries
1/4 cup pure maple syrup
2 tsp finely grated lemon zest
Serves: 4
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Summary of Contents for CSCOR0020
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