77
SOUPS &
ST
AR
TERS
Red Pepper & Mushroom Bruschetta
Serves 4
Dish: large bowl
Oven Accessory: glass tur metal tray on high wire rack
1. Place mushrooms in a bowl and drizzle with olive oil. Place on
glass turntable and cook on
HIGH MICROWAVE
for 3 mins.
Leave to cool slightly.
2. Pre-heat grill on
GRILL 1
.
3. Spread one side of each slice of ciabatta with garlic butter.
4. Place the ciabatta slices on the metal tray on rack and toast on
GRILL 1
for 3 mins.
5. Turn the ciabatta slices over and layer mushrooms and pepper
on top of them. Cut the goat’s cheese into 8 slices and put one
slice on top of each stack.
6. Cook on
COMBINATION: GRILL 1 + SIMMER MICROWAVE
for
3-4 mins. or until cheese has started to melt.
Ingredients
200g (7oz) or 4-5 large
flat mushrooms, sliced
10ml (2 tsp) olive oil
8 slices ciabatta
25g (1oz) softened but-
ter beaten with 1
chopped clove of garlic
150g (5oz) jar roasted
red peppers, sliced if
necessary
100g (4oz) firm goat’s
cheese
Brie & Cranberry Crostini
Serves 4
Oven Accessory: glass tur metal tray on high wire rack
1. Pre-heat grill on
GRILL 1
.
2. Place the slices of baguette on the metal tray. Place on rack and
toast on
GRILL 1
for 3 mins. or until lightly toasted.
3. Turn the slices over and spread each slice with cranberry sauce.
4. Top with a slice of brie and sprinkle with sesame seeds.
5. Cook on
COMBINATION: GRILL 1 + SIMMER MICROWAVE
for
3-4 mins. or until cheese has started to melt and sesame seeds
turn golden.
Ingredients
1 small French
baguette, cut into 8
slices
60 ml (4tbsp) cranberry
sauce
175g (6oz) brie, sliced
sesame seeds