Classic Bruschetta; Caramelized Onion, Steak And Gruyère Quesadillas - Cuisinart FP-12C SEries Instruction Booklet

CLASSIC BRUSCHETTA

Classic and delicious .
makes 30 bruschette
including toasting and assembly time
4
Garlic cloves
Insert the large metal chopping blade into the large work
1 (250 )
cup ml fresh basil
bowl of the Cuisinart
4 (1 l) ,
cups tomatoes cut
1- (2.5 ) garlic until finely chopped. Add the basil to the work bowl
into inch cm pieces
½ (2 ) and pulse 5 to 6 times to roughly chop. Add the tomatoes
teaspoon ml kosher
salt
and pulse to roughly chop. Strain mixture, put into a large
¹∕ (.5 )
teaspoon ml freshly
mixing bowl and toss with the salt, pepper, oil and lemon
8
Ground black pepper
juice. Taste and adjust seasoning accordingly.
2 (30 )
tablespoons ml extra
virGin olive oil
Preheat oven to 400°F (200°C).
1 (15 )
tablespoon ml fresh
Rub the bread slices with the smashed garlic and
lemon juice
place on a baking sheet. Bake in oven to toast,
½ ,
baGuette cut into
about 5 minutes.
½- (1.25 )
inch cm slices
Spoon ½ to 1 tablespoon (7-15 ml) of topping on each
1
smashed Garlic clove
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,
Food Processor and process the
®
| | |
carb. 14g pro. 2g fat 2g
| | |
chol. 0mg sod. 176mg calc. 23mg
Enjoy these grown-up quesadillas at your next cocktail party . Serve with
1½
¼
¹∕
8
¹∕
8
4
1
8
|
|
fiber 1g
CARAmELIZED ONION, STEAK
AND GRUyèRE QUESADILLAS
salsa, guacamole and sour cream for dipping .
makes 16 servings
Approximate preparation time: 1 hour 40 minutes
Insert the slicing disc, adjusted to 3mm, into the large
(750 )
pounds G yellow
work bowl of the Cuisinart
onions
(50 ) the onions. Place a large skillet over medium-low heat
cup ml unsalted
butter
and add the butter. Once the butter is melted, add the
(.5 )
teaspoon ml
onions with salt and pepper to the skillet and cook over
kosher salt
low heat for about 1 hour, until onions are completely
(.5 )
teaspoon ml freshly
soft and caramel in colour.
Ground black pepper
(115 ) G
ounces G ruyère
While onions are caramelizing, replace the slicing disc
(500 )
pound G sirloin steak
with the reversible shredding disc on the medium
8- (20 )
inch cm flour
shredding side and process the Gruyère.
tortillas
Grill or pan-roast the steaks until rare to medium-rare
olive oil for brushinG
(steaks will continue to cook in the quesadillas). Allow
steaks to cool 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
plates 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
salsa, guacamole and sour cream.
Note: The flavour of the caramelized onions is well worth
the time it takes to prepare them.
Nutritional information per serving:
Calories 166 (44% from fat)
|
sat. fat 4g
Food Processor, and slice
®
® Griddler ® , fitted with the griddle
| | | |
carb. 15g pro. 8g fat 8g
| | |
chol. 28mg sod. 208 mg calc. 112mg fiber 0g
APPETIZERS
24