Cuisinart GR-11P1 Recipe - Page 7

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 showstopping presentation, seek out a mixture of red, orange and yellow grape tomatoes. 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 Makes 12 bruschetta ½ 1 12 slices (½-inch thick) French bread (baguette) 2 tablespoons extra virgin olive oil, divided 1 1 cup grape tomatoes, chopped (about ¼-inch pieces) 2 ¼ teaspoon kosher salt 1⁄3 1 to 2 pinches freshly ground black pepper 2 2 garlic cloves, peeled and finely chopped ½ 2 large fresh basil leaves, thinly sliced (chiffonade) 2 grated or shredded Parmesan, for sprinkling (optional) ½ medium eggplant, cut into ¼-inch-thick slices small red or yellow pepper (or ½ medium-large), cored, quartered and cut into ¼-inch slices small summer squash or zucchini, halved and cut into ¼-inch strips garlic cloves, peeled and smashed cup pitted niçoise olives tablespoons olive oil teaspoon kosher salt pinch freshly ground black pepper sprigs fresh thyme teaspoon grated lemon zest 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 per side, 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 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 1⁄3 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 7