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12
RECIPES
Bruschetta with Basil and
Provolone
These easy to make open-faced sandwiches
will impress family and friends.
Makes 6 open-faced sandwiches
6 slices Italian bread
(sliced ½-inch thick)
1 small garlic clove, minced
8 plum tomatoes, seeded and
chopped (about 2 cups)
¼ cup chopped fresh basil
1 cup shredded provolone cheese
Place rack in the
Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler
in position B
and arrange 3 slices of bread on the rack.
Press the Toast button and Browning
Selection #4. Press the Start/Stop button.
Remove toasted bread from oven and
reserve. Repeat with remaining bread.
Meanwhile, place a Cuisinart
®
Non-Stick
Stainless 12½-inch skillet over medium heat.
Add garlic and cook until golden, about 30
seconds. Add tomatoes and basil; cook until
soft but not wet, about 2 minutes. Add
shredded cheese and cook until bubbly,
about 30 seconds. Spread over toasted
bread and serve immediately.
Nutritional information per sandwich:
Calories 160 (23% from fat) • carb. 23g • pro. 8g • fat 4g
• sat. fat 3g • chol. 10mg • sod. 285mg
Quick Cheese Nachos
Homemade nachos make a great snack or
appetizer.
Serve with sour cream, guacamole and salsa
if desired.
Makes 2 servings
15 full-sized tortilla chips (about 2¼
ounces)
½ cup refried beans
¼ cup jalapeño pepper slices, drained
¼ cup chopped scallions
¼ cup sliced black olives
1½ cups shredded extra-sharp
Cheddar cheese
Place rack in the
Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler
in position A
and preheat on Broil setting. Arrange chips
in an 11 x 7-inch baking pan. Distribute
remaining ingredients over the chips, as
evenly as possible, beginning with the refried
beans and ending with the Cheddar cheese
on the top. Place in the oven and broil until
cheese is bubbly, about 4 minutes. Transfer
to serving plate and serve immediately.
Nutritional information per serving:
Calories 624 (58% from fat) • carb. 38g • pro. 28g
• fat 40g • sat. fat 20g • chol. 89mg • sod. 1379mg
• calc. 910mg • fiber 4g
Pizza Dough
This dough freezes very well.
Makes three 12-inch pizzas
2¼ teaspoons active dry yeast
½ cup warm (105°-110°F) water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour,
+ more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 cup cold water
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until the
mixture gets foamy.
Place the flour, salt and olive oil in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade. Pulse about 5 times to
mix; scrape down the sides of the bowl.
Add the cold water to the yeast mixture.
With the motor running, slowly pour the
liquid yeast mixture through the feed tube.
Process until a dough ball forms. Continue
to let the machine run for an additional
minute to knead. Dough will be slightly
sticky.
Lightly dust a sealable plastic bag with flour.
Dust dough with flour. Place the dough in
the floured bag; squeeze out all of the air
and seal. Let rise in a warm place for 45
minutes to 1 hour.
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