Roasted Pepper Tapenade - Cuisinart CSB-79C Instruction Manual

ROASTED PEPPER TAPENADE

Makes 1 cup (250 ml)
1 small garlic clove, peeled
1 12-ounce (375 g) jar of roasted peppers, drained,
cut into 1-inch (2.5 cm) pieces
½ sun-dried tomato (oil packed)
2 tablespoons (30 ml) green pimento-stuffed olives, drained
½ teaspoon (2 ml) fresh thyme
½ teaspoon (2 ml) extra virgin olive oil
pinch salt
pinch pepper
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 10–15 seconds; scrape bowl.
Add remaining ingredients to prep bowl pulse evenly 10–15 times to
reach desired consistency. Season to taste. Serve with crackers or
crostini.
Nutritional information per ¼ cup (50 ml) serving:
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g
WHITE BEAN SPREAD
Makes 1¼ cups (300 ml)
1 small garlic clove, peeled
6 fresh sage leaves
½ ounce (14 g) tomato
1 can (19 ounces [540 g]) of cannellini beans
(or other white beans), rinsed and drained
2 teaspoons (10 ml) extra virgin olive oil
½ teaspoon (2 ml) kosher salt
fresh ground pepper to taste
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and process for 30 seconds. Add sage and pulse 4 times. Add tomato
and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly
6–10 times to reach desired consistency. Season to taste. Serve with
crackers or as a topping for bruschetta. For a smoother spread, add
2–4 tablespoons (30-60 ml) water and process until smooth and creamy.
Nutritional information per ¼ cup (50 ml) serving:
Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g
TOMATO AND BASIL TOPPINg FOR BRUSCHETTA
Makes 1 cup (250 ml)
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1 small garlic clove, peeled
1½ tablespoon (25 ml) fresh basil leaves
1 pint (500 ml) grape tomatoes
3 teaspoons (15 ml) extra virgin olive oil
½ teaspoon (2 ml) salt
Insert the blade assembly in the prep bowl. Place garlic in the prep bowl
and run for 30 seconds. Add basil and pulse 4 times.
Add remaining ingredients to prep bowl pulse about 10–15 times to
reach desired consistency. Season to taste. Serve as topping for brus-
chetta.
Nutritional information per serving:
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g
DESSERTS
CHOCOLATE PISTACHIO MACAROONS
Makes about 30 cookies
¾ cup (175 ml) granulated sugar
½ cup (125 ml) shelled pistachios, unsalted
¼ cup (50 ml) Dutch processed cocoa
4 large egg whites
1 cup (250 ml) mini chocolate morsels
Preheat oven to 325°F (160°C). Line two 15 x 11½-inch (38 x 30 cm)
baking sheets with parchment paper.
Insert the blade assembly in the prep bowl. Place ¼ cup (50 ml) of the
sugar and the pistachios in the prep bowl and process for 30–40 seconds
until finely ground. Add cocoa and pulse 6 times to incorporate.
Place egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites. After 1½ minutes add
the remaining ½ cup (125 ml) of sugar. Whites should reach firm peaks
after 3 minutes.
Fold the pistachio and cocoa mixture into the egg whites in three
increments with a rubber spatula. Gently fold in the chocolate morsels,
taking care not to deflate.
Drop the batter in spoonfuls (2 tablespoons [30 ml]) onto the prepared
baking sheets. Bake in preheated 325°F (160°C) oven for 35–40 minutes,
until the cookies lift easily from the baking sheet and cookie bottoms are
smooth.
Transfer the parchment with the cookies from the hot pan to a cool
surface. Peel off the paper and store in airtight container once cooled.
Nutritional information per macaroon:
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g
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