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Mini Apple Bacon Gouda
Grilled Cheese
Serves: 2
4 slices sourdough bread
6 strips applewood smoked bacon,
cooked
4-6 ounces smoked Gouda cheese,
sliced
1 honeycrisp apple, cored and
sliced
2 tablespoons butter, softened
Salt to taste
Directions:
1. Lightly butter one side of each
bread slice.
2. Place 2 slices on 3-inch rack,
buttered side up.
3. Toast bread at 350°F for 3
minutes.
4. Open dome and flip bread.
5. Place 3 strips bacon and 1
cheese slice on bread slice.
6. Spread apple slices evenly over
cheese.
7. Top each sandwich with reserved
bread slices, buttered side up.
8. Cook at 350°F for 3 minutes.
9. Transfer sandwiches to cutting
board and slice diagonally
before serving.
Tip: Make bacon ahead of time by
cooking on the 3-inch rack at 350°F
for 8 minutes. Flip the bacon and
cook for an additional 2-3 minutes.
40
Pear & Goat Cheese Crostini
Serves: 4-6
½ cup coarsely chopped walnuts
1 tablespoon plus 1 teaspoon honey
1 tablespoon brown sugar
2 large Bosc pears, peeled, cored,
halved lengthwise, and cut into
½-inch wedges
1 tablespoon olive oil
1 (12-inch) baguette, sliced in ½-inch
thick slices and toasted
6 ounces goat cheese
1 cup arugula or basil (optional)
Extra-virgin olive oil
Coarse sea salt or kosher salt
Directions:
1. Toss walnuts with 1 teaspoon honey
and brown sugar to coat well.
2. Arrange nuts in liner pan in single
layer. Stand 3-inch rack over nuts.
3.Slice baguette and arrange slices
on 3-inch rack.
4. Brush bread with olive oil.
5. Cook bread and nuts at 350°F for 4
minutes.
6. Remove 3-inch rack with bread and
roast nuts for additional 4 minutes.
7. On flat work surface, top bread with
pears and spread goat cheese onto
pears.
8. Top with nuts and garnish with
arugula or basil.
9. Drizzle crostini with olive oil
10. Place pears on bread, spread goat
cheese on pears and top with nuts
garnish with arugula or basil.
11. Drizzle with olive oil, honey and
season with salt.
Tip: Let crostini sit for 30 minutes before
serving to enhance the cheese flavor.
Veggie Quesadillas
Serves: 8
1 small zucchini, grated and drained
1 cup frozen corn, defrosted and
drained
1 small red onion, chopped
2 jalapeño peppers, seeded and
chopped
1 (15-ounce) can black beans,
drained and rinsed
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
1 teaspoon chili powder
¾ pound Monterey-Jack cheese,
grated
8 (8-inch) flour tortillas
2 tablespoons vegetable oil
Directions:
1. Combine zucchini, corn, onion,
jalapeños, beans, salt, pepper and
chili powder in large bowl, tossing
to evenly distribute seasonings.
2. Place tortillas on 3-inch rack.
3. Spread ½ cup vegetable mixture
onto one half of each tortilla and
top with cheese.
4. Cook at 350°F for 5 minutes.
5. Remove quesadillas from Oven &
fold.
6. Cut quesadillas into wedges and
serve.
NuWave Nachos
Serves: 4
1 bag tortilla chips
1 pound cooked ground beef
1 package taco seasoning
4 tomatoes, diced
1 can sliced olives
1 jar pickled jalapeños
1 jar salsa
½ cup sour cream
1 bag shredded Cheddar cheese
Directions:
1. Pour tortilla chips directly into liner
pan.
2. Mix ground beef with taco
seasoning, then layer onto chips.
3. Top beef with tomatoes, olives,
jalapeños, salsa and sour cream.
4. Pour cheese onto nachos and cook
at 350°F for 10 minutes.
5. Cool and enjoy.
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