Oster TSSTTVFDXL2 Instruction Manual page 25

BRIE AND ARTICHOKE BRUSCHETTA
6 (¹⁄ ³ inch-thick, 0.8 cm) slices of
round country loaf
6 tablespoons extra-virgin olive oil
2 (6 oz, 170 g) jars marinated
artichoke hearts, drained
1 (2 oz, 57 g) piece prosciutto or ham
1 small red onion, chopped
Countertop Oven to broil and pre-heat. Arrange bread in one layer on a baking pan,
Set Oster
®
then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown
and transfer to a rack. Spread thin layer of Brie on toasted bread. Cut artichokes lengthwise into
¼ inch-thick (0.6 cm) slices and cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10 inch
(25 cm) heavy bottom skillet on moderately high heat. Add the onions and garlic. Stir frequently
until they become transparent. Add the artichokes and prosciutto, cook the artichokes until golden
(about 4 minutes) then add the balsamic vinegar. Add the basil and mint, salt and pepper to taste.
Spoon the mixture over the toast. Top with Parmesan and serve immediately.
CINNAMON TOAST
1 tablespoon brown sugar
2 teaspoons margarine, at room
temperature
Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended. Spread
each bread slice with equal portions of the mixture. In an Oster
sugar is melted and the bread is browned to your preference.
HONEY MUSTARD CHICKEN WITH SPICY PECAN CORNFLAKE CRUST
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 lbs (1.36 kg) of skinless chicken thighs and/
or breasts
Mix the mustard and honey together in a medium shallow bowl. Combine cayenne pepper, cornflakes
and pecans in another shallow bowl. Thoroughly coat the chicken on both sides. Spray baking pan
with nonstick spray and place chicken in pan. Drizzle top with olive oil. Bake at 375 °F (190 °C) for
40 minutes or until chicken reaches internal temperature of 170 °F (80 °C) and is no longer pink in
center.
RE CI PES
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
6 oz (170 g) brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/4 cup parmesan shavings
¼ teaspoon ground cinnamon
2 slices whole wheat or multigrain bread
Olive oil for drizzling
1 teaspoon cayenne pepper
1 (18 oz, 510 g) cornflake cereal, pulsed in food
processor until flakes are crumbs
En g lish-1 1
Countertop Oven, toast until the
®