Ronco Pizza & More Instruction/Recipe Booklet page 22

Warm Pesto Bruschetta
1 loaf French bread, sliced into 14 slices
¼ cup pesto
2 cups mixed cherry tomatoes, diced
4 garlic cloves, minced
2 tbsp. sweet onion, minced
3 tbsp. capers
— salt and pepper to taste
14 mini mozzarella balls, halved
6 basil leaves, sliced
1. Place sliced French bread on Baking Pan. Spread each piece of bread with pesto.
2. Bake for 3-4 minutes, until the bread starts to brown, then remove from oven.
3. In a bowl, mix together tomatoes, garlic, onion, capers and salt and pepper.
4. Top each pesto toast with 2 pieces of mozzarella. Add equal parts of tomato mixture.
5. Place Baking Pan back into oven for 3-4 minutes to melt the cheese and warm
tomatoes.
6. Top with a basil and serve warm.
Brie and Raspberry Bites
14 slices sourdough bread, wedged
3 tbsp. raspberry jam
14 wedges of brie
¼ tsp. aged balsamic vinegar
— dried parsley to garnish
1. Place bread wedges on Baking Pan.
2. Spread each piece of bread with a
generous amount of raspberry jam. Top
with a wedge of brie.
3. Bake for 4-5 minutes until brie begins to melt.
4. Remove from oven. Drizzle with aged balsamic vinegar, garnish with dried parsley
and serve warm.
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