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Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12
slices [½-inch (1.25 cm) thick] French bread
1
garlic clove, smashed
1½
tablespoons (25 ml) extra virgin olive oil
1
cup (250 ml) ricotta, strained
2
tablespoons (30 ml) grated Parmesan
½
teaspoon (2 ml) sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
pinch ground nutmeg
½
cup (125 ml) crumbled gorgonzola
½–1
tablespoon (7-15 ml) honey
Preheat the Cuisinart
Convection Toaster Oven Broiler to 375°F (190C)
®
on the bake setting with the rack in position B .
Rub one side of each slice of bread with garlic and then brush with olive
oil . Bake in preheated oven for about 2 to 3 minutes per side, or until
lightly toasted .
While bread is toasting, prepare topping . In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg . Stir to combine . Distribute evenly
on the toasted bread slices, and then top with the gorgonzola . Return to
oven and then set on broil for about 3 minutes, or until cheese is fully
warmed .
Drizzle honey over bruschetta and serve immediately .
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g •
chol. 10mg • sod. 300mg • calc. 108mg • fiber 1g
Twice Baked Potatoes
Makes 8 servings
4
Idaho or russet potatoes [10 to 12 ounces (295 to 340 g)
each]
1
teaspoon (5 ml) extra virgin olive oil, divided
2 / 3
cup (150 ml) lowfat milk
2
tablespoons (30 ml) unsalted butter, plus 1 teaspoon (5 ml)
for finishing
½
cup (125 ml) sour cream
½
teaspoon (2 ml) sea or kosher salt
½
teaspoon (2 ml) freshly ground black pepper
¼
cup (60 ml) chopped fresh chives
Preheat the Cuisinart
Convection Toaster Oven Broiler to 400°F (204°C)
®
on the bake setting with the rack in position B .
Rub each potato with ¼ teaspoon (1 ml) of olive oil, and then evenly
prick about 6 to 8 times with a fork . Place potatoes directly on the rack
and bake for about 55 to 60 minutes . Remove and let cool slightly .
Reduce oven
temperature to 375°F (190°C) .
When potatoes are cool enough to handle, cut off top quarter of each
potato and scoop out cooked potato, leaving a ¼-inch (0 .6 cm) thick
potato shell . Reserve cooked potato and skin shells .
In a medium bowl put cooked potato, milk and 2 tablespoons (30 ml) of
the butter . Using a potato masher or hand mixer, mash/beat until
smooth . Add sour cream, salt, pepper, and chives . Mash/beat to com-
bine completely . Generously fill the potato shells with sour cream and
chive potato mixture . (Potatoes may be prepared a day ahead to this
point – cover and refrigerate . Bring to room temperature before baking .)
Arrange potatoes on baking tray . Melt remaining teaspoon of butter and
drizzle on potatoes . Bake for 35 to 45 minutes, until potatoes are hot
and golden on the tops .
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g •
chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g
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