English-11
r
eCipes
b
rie
and
a
rtiChoke
b
rusChetta
6 (1/3-inch-thick) slices of
round country loaf
6 tablespoons extra-virgin olive oil
2 (6 ½-oz.) jars marinated
artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small red onion, chopped
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
6 oz. brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/4 cup parmesan shavings
Set Oster
®
Toaster Oven to broil and pre-heat. Arrange bread in one layer
on a baking pan, then brush tops with 2 tablespoons oil and season with
salt and pepper. Broil until golden brown and transfer to a rack. Spread thin
layer of Brie on toasted bread. Cut artichokes lengthwise into 1/4-inch-thick
slices and cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch
heavy bottom skillet on moderately high heat. Add the onions and garlic. Stir
frequently until they become transparent. Add the artichokes and prosciutto,
cook the artichokes until golden (about 4 minutes) then add the balsamic
vinegar. Add the basil and mint, salt and pepper to taste. Spoon the mixture
over the toast. Top with Parmesan and serve immediately.
C
innamon
t
oast
1 tablespoon brown sugar
2 teaspoons margarine, at room
temperature
¼ teaspoon ground cinnamon
2 slices whole wheat or multigrain
bread
Combine the sugar, margarine and cinnamon in a small bowl with a fork until
well blended. Spread each bread slice with equal portions of the mixture.
In an Oster
®
Toaster Oven, toast until the sugar is melted and the bread is
browned to your preference.
