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Warm Italian Crostini
14 slices (_-in. [625 cm]
thick) French bread
4 teaspoons (20 ml)
extra virgin olive oil
6 leaves fresh basil
_-1 small clove garlic
teaspoon _5 m/) salt
2 ounces (55 g)
smoked provolone
cheese, chilled
1 large Roma tomato
Place bread on grill in broil pan. Drizzle with oil. Bake
with oven rack in up position in lower oven slots (Position
C on page 7) at 425°F (218°C) for 1 to 3 minutes, or until
lightly crisp (do not brown).
In food processor, position multipurpose blade in work
bowl. With processor running, add basil through feed
tube. Process about 10 seconds, or until chopped. Add
garlic and salt. Process 5 to 10 seconds, or until chopped.
Position shredding disc in work bowl. Add cheese. Process
to shred.
Position multipurpose blade in work bowl. Pulse
1 to 2 seconds, or until mixed. Remove cheese mixture
and set aside.
Position slicing disc in work bowl. Add tomato. Process
to slice.
Top each bread slice with tomato and 1 rounded
teaspoon cheese mixture. Bake an additional 2 to
3 minutes, or until cheese melts. Serve warm.
Yield: 7 servings (2 crostini per serving).
Tip: Crostini may be assembled up to 1 hour
before heating.
Per Serving: About 80 cal, 3 g pro, 5 g carb,
6 g total fat, 2 g sat fat, 5 mg chol, 150 mg sod.
Beef Nachos Grande
pound (115 g) deft or
leftover roast beef*,
cut into _-inch
(1.25 cm) cubes
2 teaspoons (10 ml)
dry Mexican, fajita,
or taco seasoning
5 cups (about 5 oz
[140 g]) tortilla chips
1 cup (4 oz. [ 115 g])
shredded sharp
Cheddar cheese,
divided
4 green onions, thinly
sliced
cup (120 ml) sliced
ripe olives
cup (60 m/) salsa
cup (60 ml)
sour cream
In food processor, position multipurpose blade in work
bowl. Add beef and seasoning. Pulse4 times, 1 to
2 seconds each time, or until finely chopped.
Layer chips evenly in broil pan. Sprinkle with _Acup
(80 ml) cheese. Top evenly with beef, onions, olives,
and remaining 2Acup (160 ml) cheese.
Bake with oven rack in down position in lower slots of
oven (Position D on page 7) at 350°F (177°C) for 10 to
15 minutes, or until cheese is melted and bubbly. Top
with salsa and sour cream.
Yield: 6 servings.
* If desired, substitute seasoned, cooked beef strips and
omit Mexican seasoning.
Per Serving: About 260 cal, 11 g pro, 19 g carb,
16 g total fat, 7 g sat fat, 30 mg chol, 590 mg sod.
13
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