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Recipes (continued)
Bruschetta with Tomatoes, Bocconcini and Basil
Makes: 4
Preparation: 10 minutes
Cooking: 2-3 minutes
4 slices pane di casa bread
2 tablespoons extra virgin olive oil
1 garlic clove, halved
2 roma tomatoes, sliced
4 traditional bocconcini, sliced
1 tablespoon shredded fresh basil
salt and freshly ground black pepper
balsamic vinegar, to serve
1. Preheat Café Press until the ready light
comes on.
2. Brush the tops of bread lightly with 1
tablespoon oil.
3. Cook in Café Press for 2-3 minutes or until
toasted. Rub garlic clove over the top of
the bread. Top evenly with tomatoes and
bocconcini. Sprinkle with basil and season
with salt and pepper.
4. Drizzle with remaining oil and balsamic
vinegar. Serve.
Chicken Mexican Wraps
Makes: 4
Preparation: 15 minutes
Cooking: 8-8½ minutes
4 (250g) chicken tenderloins
1 tablespoon olive oil
1 teaspoon Cajun seasoning
4 medium flour tortillas
²⁄³ cup refried beans
2 tomatoes, diced
½ red onion, diced
½ cup roughly chopped fresh coriander
1 tablespoon finely chopped pickled
jalapenos
1 cup grated tasty cheese
1. Preheat Café Press until the ready light
comes on.
2. Brush chicken lightly with oil and sprinkle
with seasoning.
3. Cook chicken in Café Press for 2-2½
minutes or until just cooked. Remove and
thinly slice.
4. Spread tortillas evenly with refried beans.
Divide chicken and remaining ingredients
evenly between tortillas. Roll to enclose.
5. Cook in Café Press for 3 minutes or until
golden. Cut in half and serve immediately.
Chorizo Quesadilla
Makes: 4
Preparation: 15 minutes
Cooking: 15 minutes
4 chorizo sausages, halved lengthways
8 medium flour tortillas
1 cup refried beans
1 small red capsicum, deseeded and sliced
1¹⁄³ cups grated tasty cheese
1 small avocado, roughly mashed
salsa and sour cream, to serve
1. Preheat Café Press until the ready light
comes on.
2. Cook sausages in Café Press for 3 minutes
or until cooked. Remove and thinly slice.
3. Spread four tortillas evenly with refried
beans. Top evenly with chorizo, capsicum
and cheese. Spread remaining tortillas
evenly with avocado. Sandwich together.
4. Cook tortillas in Café Press
for 3 minutes or until toasted.
5. Cut into wedges. Serve with salsa and
sour cream.
Focaccia with Chicken and Char-Grilled
Vegetables
Makes: 4
Preparation: 10 minutes
Cooking: 6-8 minutes
4 focaccia rolls, halved
4 (120g) slices char-grilled eggplant,
chopped
120g roasted red capsicum, sliced
1¹⁄³ cups cooked shredded chicken
100g mozzarella cheese, sliced
1 bunch rocket, trimmed or 60g baby rocket
2 tablespoons olive tapenade
1. Preheat Café Press until ready light comes
on.
2. Layer foccacia bases evenly with eggplant,
red capsicum, chicken, cheese and
rocket leaves. Season with salt and
pepper. Spread tops with olive tapenade.
Sandwich together.
3. Cook in Café Press for 3-4 minutes or until
toasted. Cut in half
and serve.
Recipes (continued)
