Cuisinart GR-1 GR-1 Manual - Page 14

• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg • calc. 14mg • fiber 1g Artichoke & Green Olive Tapenade Makes about 3 cups (about 2 tablespoons per serving) 3 tablespoons extra virgin olive oil ½ teaspoon saffron (loosely packed) 2 cans (about 13 ounces each) artichoke hearts, well drained* chopped ½ cup drained and halved pitted green olives (can use pimento-stuffed olives), chopped 1⁄3 cup toasted pine nuts, roughly chopped 3 tablespoons chopped fresh parsley 1 teaspoon fresh lemon juice ½ teaspoon finely chopped lemon zest 1 cup mozzarella, shredded (optional) kosher salt and freshly ground black pepper to taste Roasted Mushroom & Red Pepper Tapenade Makes about 2 cups (about 2 tablespoons per serving) 12 ounces cremini mushrooms 8 ounces shiitake mushrooms (tough stems removed) 2 cloves garlic, peeled and thinly sliced 3 tablespoons extra virgin olive oil ½ teaspoon kosher salt 1⁄3 cup chopped roasted red bell pepper 1⁄3 cup chopped toasted walnuts 2 tablespoons chopped fresh parsley crumbled Gorgonzola cheese for garnish (optional) Place olive oil and saffron in a bowl. Stir and let stand for 20 to 30 minutes. Add chopped artichoke hearts, chopped olives, pine nuts, parsley, lemon juice, and zest. Stir to blend. Let stand for 30 minutes before serving to allow the flavors to blend. Season to taste with salt and freshly ground pepper. *Halve, drain on several layers of paper towels, then gently press excess moisture from drained artichoke hearts. Nutritional information per serving (made without optional cheese): Calories 44 (66% from fat) • carb. 3g • pro. 1g Preheat oven to 425°F. Line a baking sheet with foil. Quarter mushrooms and place in a resealable food storage bag with sliced garlic, olive oil, and salt. Shake to coat mushrooms with oil. Arrange in a single layer on prepared baking sheet and place in preheated 425°F oven. Roast until most of the liquid has been given up, about 30 to 40 minutes. Remove from oven and let cool. Finely chop roasted mushrooms and garlic. Place in a medium bowl and stir in roasted red pepper, walnuts, and parsley. Use to top warm grilled bruschetta. Garnish with crumbled Gorgonzola cheese. (Alternatively, Gorgonzola to taste may be gently stirred into chopped mushroom mixture.) 10