1
RECIPES
Bruschetta with Basil and
Provolone
These easy to make open-faced sandwiches
will impress family and friends .
Makes 6 open-faced sandwiches
6
slices Italian bread
(sliced ½-inch (1.25 cm) thick)
1
small garlic clove, minced
8
plum tomatoes, seeded and
chopped (about 2 cups (500 ml) )
¼
cup (50 ml) chopped fresh basil
1
cup (250 ml) shredded provolone
cheese
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position B
and arrange 3 slices of bread on the rack .
Press the Toast button and Browning
Selection #4 . Press the Start/Stop button .
Remove toasted bread from oven and
reserve . Repeat with remaining bread .
Meanwhile, place a Cuisinart
®
Non-Stick
Stainless 12½-inch (32 cm) skillet over
medium heat . Add garlic and cook until
golden, about 30 seconds . Add tomatoes
and basil; cook until soft but not wet, about
2 minutes . Add shredded cheese and cook
until bubbly, about 30 seconds . Spread over
toasted bread and serve immediately .
Nutritional information per sandwich:
Calories 160 (23% from fat) • carb. 23g • pro. 8g • fat 4g
• sat. fat 3g • chol. 10mg • sod. 285mg
Quick Cheese Nachos
Homemade nachos make a great snack or
appetizer .
Serve with sour cream, guacamole and salsa
if desired .
Makes 2 servings
15
full-sized tortilla chips (about 2¼
ounces (63 g))
½
cup (125 ml) refried beans
¼
cup (50 ml) jalapeño pepper slices,
drained
¼
cup (50 ml) chopped scallions
¼
cup (50 ml) sliced black olives
1½
cups (375 ml) shredded extra-sharp
Cheddar cheese
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position A
and preheat on Broil setting . Arrange chips
in an 11 x 7-inch (28 x 18 cm) baking pan .
Distribute remaining ingredients over the
chips, as evenly as possible, beginning with
the refried beans and ending with the
Cheddar cheese on the top . Place in the
oven and broil until cheese is bubbly, about
4 minutes . Transfer to serving plate and
serve immediately .
Nutritional information per serving:
Calories 624 (58% from fat) • carb. 38g • pro. 28g
• fat 40g • sat. fat 20g • chol. 89mg • sod. 1379mg
• calc. 910mg • fiber 4g
Pizza Dough
This dough freezes very well .
Makes three 12-inch (30 cm) pizzas
2¼
teaspoons (11 ml) active dry yeast
½
cup warm (105°-110°F) (41°-43°C)
water
1
teaspoon granulated sugar
4
cups (1 L) unbleached, all-purpose
flour, + more for dusting
1½
teaspoons (7 ml) kosher salt
1
tablespoon (15 ml) extra virgin
olive oil
1
cup (250 ml) cold water
Dissolve the yeast and sugar in the warm
water . Let stand 3 to 5 minutes, or until the
mixture gets foamy .
Place the flour, salt and olive oil in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade . Pulse about 5 times to
mix; scrape down the sides of the bowl .
Add the cold water to the yeast mixture .
With the motor running, slowly pour the
liquid yeast mixture through the feed tube .
Process until a dough ball forms . Continue
to let the machine run for an additional
minute to knead . Dough will be slightly
sticky .
