Ronco Pizza & More Instruction/Recipe Booklet page 21

1. Whisk together goat cheese and onion jam. Add salt and pepper to taste.
2. Top French bread slices with equal parts goat cheese, a strip of roasted red bell
pepper and 1 shrimp. Place onto the Baking Pan.
3. Bake for 4 minutes to warm.
4. Top each toast with a little orange zest and micro greens. Drizzle each with a touch
of honey and serve warm.
Roast Beef and Asparagus Bites
1 7.5 oz jar roasted red bell peppers
2 garlic cloves
1 tsp. red chili pepper akes
1 tbsp. olive oil
1 tsp. red wine vinegar
— salt and pepper to taste
1 brioche loaf, cut into 16 rounds/slices
½ cup parmesan cheese, shaved
14 asparagus spears, parboiled
4 slices deli roast beef, thick, quartered
¼ cup French's fried onions
— aged balsamic vinegar to garnish
1. In a blender or food processor, blend together roasted red bell peppers, garlic cloves,
chili pepper flakes, olive oil and red wine vinegar until puréed. Add salt and pepper
to taste.
2. Place 16 slices of cut brioche on the Baking Pan. We used cut rounds, but you can
use slices as well.
3. Spread red bell pepper purée onto the rounds. Top with parmesan cheese, an
asparagus spear and a cut of roast beef.
4. Bake for 4-5 minutes until warmed through.
5. Serve with a pinch of fried onions and parmesan cheese on top. Drizzle with aged
balsamic vinegar and serve warm.
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