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12
Classic Tomato Bruschetta
The Griddler
®
Deluxe’s independently heated plates make the perfect bruschetta easy,
keeping bread warm on the bottom while melting cheese on top.
Griddler
®
Deluxe Cooking Position: Flat and Closed
Plate Side: Grill
Makes 16 bruschetta
16 slices (½-inch thick) French bread (baguette)
4 tablespoons extra virgin olive oil, divided, plus 1 teaspoon
1 pint grape tomatoes, quartered (about 1½ cups)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 small garlic cloves, chopped
3 medium fresh basil leaves, thinly sliced (chiffonade)
½ ounce Parmesan, grated or finely shredded
1. Fit the Griddler
®
Deluxe with the grill plates and preheat both plates to 450˚F.
2. Using 2 tablespoons of the oil, brush all the bread on both sides. Once the unit has
preheated, put all pieces of oiled bread onto the hot plates and grill about 3 to 5 minutes
per side, until lightly browned.
3. While bread is grilling, prepare topping. In a small bowl, stir together the tomatoes, salt,
pepper, garlic and basil with the remaining oil.
4. Keeping the upper plate at 450˚F, reduce the lower plate to Warm. Move all toasted bread
to the lower plate and distribute the tomato mixture evenly on each piece, then top with
the Parmesan. Setting the cover height adjuster at the highest notch, close the upper plate
until it is sitting just above the Parmesan, but not touching it. Let the bruschetta cook until
the cheese is just melted, about 5 minutes.
5. Serve immediately.
Nutritional information per bruschetta:
Calories 67 (34% from fat) • carb. 9g • pro. 2g • fat 3g • sat. fat 1g
• chol. 1mg • sod. 138mg • calc. 21mg • fiber 1g
Stuffed Portabellas
A great way to start dinner. Pass a plate of these around while you are waiting
for the rest of your meal to finish cooking.
Griddler
®
Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 6 servings
3 garlic cloves, peeled
¾ cup panko (Japanese-style) breadcrumbs
2 tablespoons chopped fresh parsley
¾ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fresh thyme leaves
¼ teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil, divided
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