Chefman RJ25-6-SS User Manual page 14

Recipes
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
teaspoon sea or kosher salt
teaspoons freshly ground black pepper
pinch ground nutmeg
cup crumbled gorgonzola
1 tablespoon honey
Preheat the Chefman® Countertop Convection Oven to 375°F on the bake setting
with the rack in the top position.
Rub one side of each slice of bread with garlic and then brush with olive oil. Bake in
preheated oven for about 2 to 3 minutes per side, or until lightly toasted.
While bread is toasting, prepare topping. In a small bowl, add the ricotta, Parmesan,
salt, pepper and nutmeg. Stir to combine. Distribute evenly among the toasted
bread, and then top with the gorgonzola. Return to oven and then set on broil for
about 3 minutes, or until cheese is fully warmed.
Drizzle honey over bruschetta and serve immediately.
Nutritional information per muffin:
Calories 120 (46% from fat) • Carbohydrates 11g • Protein 5g • Fat 6g •
Saturated Fat 3g • Cholesterol 10mg • Sodium 300mg • Calcium 108mg • Fiber 1g
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