Zucchini Bruschetta - Cuisinart PrepExpress SSL-100SV Instruction And Recipe Booklet

A fun summer appetizer when zucchini are abundant.
12 (½
SLICES INCH THICK
BREAD
1
GARLIC CLOVE
1
TABLESPOON PLUS
EXTRA VIRGIN OLIVE OIL
1 -
CUP WHOLE MILK RICOTTA
STRAINED
2
TABLESPOONS GRATED
½
TEASPOON KOSHER SALT
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
1½
TEASPOONS FRESH MINT
,
SLICED DIVIDED
1
SMALL ZUCCHINI
OUNCES
1
TEASPOON FRESH LEMON JUICE

ZUCCHINI BRUSCHETTA

) F
RENCH
,
SMASHED
2
TEASPOONS
,
DIVIDED
,
P
ARMESAN
,
DIVIDED
,
DIVIDED
,
THINLY
, 3
ABOUT
Makes 12 bruschetta
1. Preheat toaster oven to 375°F. Rub one side of each
slice of bread with the garlic and then brush with the
tablespoon of olive oil. Bake in oven for about 5
minutes, until golden and crispy.
2. Mix the ricotta together with the Parmesan, ¼
teaspoon of salt, ¼ teaspoon of pepper and 1
teaspoon of mint. Reserve.
3. Assemble the Cuisinart
Shred/Spaghetti Cone and the Angled Feed Tube.
Shred the zucchini and toss together with the lemon
juice, remaining salt, pepper and mint.
4. Assemble the bruschetta by topping each with
1 tablespoon of the ricotta mixture and then
1 teaspoon of the shredded zucchini.
Nutritional information per bruschetta:
Calories 156 (33% from fat) • carb. 19g • pro. 7g • fat 6g
sat. fat 3g • chol. 12mg • sod. 309mg • calc. 87mg • fi ber 1g
16
PrepExpress™ with the 9mm
®