Classic Tomato Bruschetta; Grilled Antipasto - Cuisinart Griddler CPT-160 Instruction And Recipe Booklet

Classic Tomato Bruschetta

Always a popular appetizer . The topping can
be made up to a day in advance and stored in
the refrigerator until ready to serve . For a show-
stopping presentation, seek out a mixture of red,
orange and yellow grape tomatoes .
Makes 12 bruschetta
12 slices (½-inch thick) French bread
(baguette)
2 tablespoons extra virgin olive oil, divided
1 cup grape tomatoes, chopped (about
¼-inch pieces)
¼ teaspoon kosher salt
1 to 2 pinches freshly ground black pepper
2 garlic cloves, peeled and finely chopped
2 large fresh basil leaves, thinly sliced
(chiffonade)
grated or shredded Parmesan, for
sprinkling (optional)
1 . Preheat grill in the closed position .
2 . Using 1 tablespoon of the oil, brush all the
bread on both sides . Once the unit has
preheated, put all the bread onto the grill and
cook 3 to 5 minutes, until lightly browned .
3 . While bread is grilling, prepare topping . In a
small bowl, stir together the tomatoes, salt,
pepper, garlic and basil with the remaining
oil .
4 . Once bread is grilled, transfer to a platter
or large plate . Evenly divide the topping on
the grilled bread . Sprinkle with Parmesan if
desired; serve immediately .
Nutritional information per bruschetta:
Calories 116 (23% from fat) • carb. 19g • pro. 4g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 197mg
• calc. 16mg • fiber 1g

Grilled Antipasto

Serve on a large platter with some
wedges of grilled flatbread for your next
party . The colors of the vegetables will
brighten any table .
Makes 4 servings
½ medium eggplant, cut into ¼-inch-thick
slices
1 small red or yellow pepper (or ½
medium-large), cored, quartered and
cut into ¼-inch strips
1 small summer squash or zucchini,
halved and cut into ¼-inch strips
2 garlic cloves, peeled and smashed
⁄
cup pitted niçoise olives
1
3
2 tablespoons olive oil
½ teaspoon kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme (leaves only)
½ teaspoon grated lemon zest
1 . Preheat grill in the closed position .
2 . While the unit is preheating, toss all of the
ingredients, except for the lemon zest,
together in a large bowl . Once hot, put
to ½ of the vegetables on the grill plates .
Tossing occasionally, cook until grill marks
are visible and vegetables are tender . Repeat
with remaining vegetables . The entire grilling
process will take about 15 to 20 minutes .
3 . Remove and toss with the lemon zest .
Serve immediately .
Nutritional information per serving:
Calories 86 (70% from fat) • carb. 5g • pro.1g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 271mg
• calc. 16mg • fiber 3g
14
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1
3