Cuisinart TOB-30 Instruction and Recipe Booklet - Page 7

Pesto Cheese Twists Serve these as an appetizer, or with soup in place of crackers. Makes sixteen 5-inch (12.5 cm) twists 1 tablespoon (15 ml) prepared pesto 1 tablespoon (15 ml) grated Parmesan or Asiago cheese 1 egg white, beaten until foamy 1 sheet puff pastry, thawed at room temperature for 20-30 minutes On a lightly floured surface, roll the puff pastry until it measures 10 by 12 inches (25 by 30 cm); use a pastry wheel to cut the puff pastry in half crosswise. Combine the pesto, grated cheese and half the beaten egg white (discard the remaining egg white). Spread the pesto mixture evenly over one of the half sheets using an offset spatula; top with the second half sheet. Use a rolling pin to lightly roll together. With the pastry wheel, cut the sheet in half crosswise, then cut each piece into eight strips, 1/2 x 6 inches (1.25 x 15 cm) each. Twist each strip 3 - 4 times; pinch ends to seal. Place on a tray and refrigerate for at least 30 minutes. Quick Cheese Nachos Homemade nachos make a great quick snack or appetizer. Serve with sour cream, guacamole and your favourite salsa. Makes 2 servings 15 full-sized baked tortilla chips (about 2-1/4 ounces [64 g]) 2/3 cup (150 ml) refried beans 1/4 cup (50 ml) jalapeño pepper slices, drained 1/4 cup (50 ml) chopped scallion 1/4 cup (50 ml) sliced black olives, drained 1 cup (250 ml) shredded extra sharp cheddar cheese Place rack in the Cuisinart ® Classic Toaster Oven Broiler in position "A" and preheat on broil setting. Arrange chips in 11 x 7-inch (27.5 x 17.5 cm) baking pan. Distribute the remaining ingredients over the chips, as evenly as possible in the order listed, ending with the shredded cheese. Place in the oven and broil until cheese is bubbly, about 4 minutes. Serve immediately. Ten minutes before baking, place the rack in position "B"; preheat the Cuisinart® Classic Toaster Oven Broiler to 425°F (218°C). Line the broiler pan (without drip tray) with a sheet of parchment paper. Arrange 8 strips evenly on the parchment lined pan. Bake for 11-13 minutes at 425° F (218°C) until puffed and crispy. Remove from the pan with tongs or a spatula and place on a rack to cool. Arrange the second batch on the same baking sheet and repeat. Serve slightly warm or at room temperature. Nutritional information per twist: Calories 71 (60% from fat) • carbo. 6g • prot. 1g • fat 5g sat.fat 0g • chol. 0 mg • sod. 87mg • fiber 0g Nutritional information per serving: Calories 483 (46% from fat) • carbo. 46g • prot. 23g • fat 26g sat.fat 12g • chol. 61mg • sod. 1604mg • fiber 4g 6