Classic Bruschetta; Caramelized Onion, Steak And Gruyère Quesadillas - Cuisinart FP-14C Series Instruction Booklet

CLASSIC BRUSCHETTA

Classic and delicious .
Makes 50 bruschette
toasting and assembly time
6
Garlic cloves
Insert the large metal chopping blade into the large work bowl
2 (500 )
cups ml fresh basil
of the Cuisinart
6 (1.5 ) ,
cups l tomatoes cut
cloves until finely chopped. Add the basil to the work bowl and
1- (2.5 )
into inch cm pieces
pulse 5 to 6 times to roughly chop. Add the tomatoes and
½ ¾
to teaspoon kosher salt
pulse to roughly chop. Strain mixture; put into a large mixing
¼ (1 )
teaspoon ml freshly
bowl and toss with the salt, pepper, oil and lemon juice. Taste
Ground black pepper
and adjust seasoning accordingly.
3 (45 )
tablespoons ml olive
oil
Preheat oven to 400°F (200°C).
1 (15 )
tablespoon ml fresh
Rub the bread slices with the smashed garlic and place on a
lemon juice
baking sheet. Bake in oven to toast, about
1 ,
baGuette cut into
½- (1.25 ) 5 minutes.
inch cm slices
2
smashed Garlic cloves
Spoon ½ to 1 tablespoon (7-15 ml) of topping on each toasted
slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat)
sat. fat 0g
APPETIZERS
23
Approximate preparation time: 15 to 20 minutes, including
® Food Processor and process the whole garlic
| | |
carb. 14g pro. 2g fat 2g
| | | |
chol. 0mg sod. 176mg calc. 23mg
Enjoy these grown-up quesadillas at your next cocktail party . Serve with
3
½
¼
¼
8
1½
16
|
fiber 1g
CARAmELIZED ONION, STEAK
AND GRUyèRE QUESADILLAS
salsa, guacamole and sour cream for dipping .
Makes 16 servings
Approximate preparation time: 1 hour
Insert the slicing disc, adjusted to 2 mm, into the large work
pounds yellow onions
bowl of the Cuisinart
(1 )
cup stick unsalted
Place a large skillet over medium-low heat and add the butter.
butter
Once the butter is melted, add the onions with salt and pepper
(1 )
teaspoon ml kosher
to the skillet and cook over low heat for about 1 hour, until
salt
onions are completely soft and caramel in color.
(1 )
teaspoon ml freshly
Ground black pepper
While onions are caramelizing, replace the slicing disc with the
(226 ) G
ounces G ruyère
reversible shredding disc on the medium shredding side and
cheese
process the Gruyère.
(750 )
pounds G sirloin
Grill or pan-roast the steaks until rare to medium-rare (steaks
steak
8- (20 )
will continue to cook in the quesadillas). Allow steaks to cool
inch cm flour
tortillas and then thinly slice.
To assemble: evenly place ¼ cup (50 ml) of onions on a tortilla
and top with 4 to 5 slices of steak, ¹∕ ³ cup (75 ml) of shredded
cheese and then top with another tortilla. Repeat with
remaining ingredients.
Preheat the Cuisinart
in the closed position, to 375°F (190°C). Brush the top and
bottom tortillas lightly with oil and grill until the cheese is
melted and the tortillas are golden and crisp, about 3 minutes.
Quesadillas can also be prepared in a 375°F (190°C) oven,
baked on parchment lined baking trays.
To serve: Cut quesadillas into quarters and serve with
guacamole and sour cream.
Note: The flavour of the caramelized onions is well-worth the
time it takes to prepare them.
Nutritional information per ¼ quesadilla:
Calories 166 (44% from fat)
|
sat. fat 4g
® Food Processor, and slice the onions.
® Griddler ® , fitted with the griddle plates
| | | |
carb. 15g pro. 8g fat 8g
| | |
chol. 28mg sod. 208 mg calc. 112mg fiber 0g
APPETIZERS
24