9
¼
teaspoon dried basil
½
teaspoon dried oregano
1
tablespoon fresh parsley
¼
teaspoon kosher salt
½
teaspoon freshly ground black pepper
3
tablespoons olive oil, divided
1
garlic clove, finely chopped
2
tablespoons grated Parmesan
1 . Clean the mushrooms and remove and reserve the stems .
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, add-
ing 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
Pizza/Bake .
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 tempera-
ture .
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
Pizza/Bake 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 min-
utes, 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