Cuisinart TOB-60N1 Manual De Instrucciones página 11

Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12 slices (½-inch thick) French bread
1 garlic clove, smashed
1½ tablespoons extra virgin olive oil
1 cup ricotta, strained
2 tablespoons grated Parmesan
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
pinch ground nutmeg
½ cup crumbled Gorgonzola
½ to 1 tablespoon honey
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F on
®
Pizza/Bake with the rack in the upper position and the pan in the
lower position .
2 . Rub one side of each slice of bread with garlic and then brush with
olive oil . Carefully place on the rack and bake in the preheated oven
for about 2 to 3 minutes per side, or until lightly toasted .
3 . While bread is toasting, prepare topping . In a small bowl, add the
ricotta, Parmesan, salt, pepper and nutmeg . Stir to combine .
Distribute evenly on the toasted bread slices, and then top with the
Gorgonzola . Return to rack and then set on Broil for about 3 minutes,
or until cheese is fully warmed .
4 . Drizzle honey over bruschetta and serve immediately .
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g
Roasted Vegetable Quesadillas
Makes 2 quesadillas (4 servings)
¼ medium zucchini (approximately 2 ounces), cut into ½-inch
dice
½ red or yellow bell pepper (approximately 3 ounces), cut into
½-inch dice
½ jalapeño, seeded and finely chopped
¼ medium onion (approximately 2 ounces), sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup frozen corn kernels
1 tablespoon cilantro, roughly chopped
1 ounce Monterey Jack, shredded
1 ounce goat cheese
2 10-inch flour tortillas
Nonstick cooking spray
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on
®
Pizza/Bake .
2 . Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil,
salt and pepper together in a mixing bowl . Line the baking pan with
aluminum foil and transfer the vegetables to the prepared pan .
Carefully slide the pan into the upper position . Bake in preheated
oven until vegetables are softened and browned, about 20 minutes .
Discard garlic and return remaining vegetables to mixing bowl; toss
with the corn and cilantro .
3 . Assemble quesadillas: Lay the tortillas on a work surface . Place equal
amounts of the vegetable mixture on half of each tortilla, then place
even amounts of cheese on each . Fold each in half, making a half-
moon shape .
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