Mushroom Brie Panini, Fresh Tomato Insalata

Mushroom

and Brie Panini

Makes 2 large panini, 4 servings

2 teaspoons extra virgin olive oil

2 tablespoons finely chopped shallots

4ounces white button mushrooms, very thinly sliced

1/2 teaspoon thyme

1/8 teaspoon freshly ground black pepper

4slices (about 8x4x1/2 inches each) crusty Italian bread

4teaspoons unsalted butter, softened

4ounces thinly sliced Brie

Heat olive oil in a 10-inch skillet over medium high heat. When shimmering, add shallots and sauté until transparent, about 11/2 to 2 minutes. Add mushrooms to pan and sauté until golden and no longer watery, about 5 to 6 minutes. Stir in thyme, cook 1 minute. Remove from heat and stir in freshly ground pepper to taste. Transfer to a plate and let cool. Preheat Cuisinart ® Griddler Express™ on medium setting.

Spread one teaspoon of butter on one side of each slice of bread. Spread cooked and cooled mushrooms evenly over the unbuttered side of each of 2 slices of bread. Arrange sliced Brie evenly over mushrooms. Top with remaining slices of bread, buttered side up. When Griddler Express™ is hot, arrange sandwiches evenly spaced on the lower grill plate. Close and apply light pressure for 10 seconds. Grill until sand- wiches are golden crispy brown with grill mark- ings, and cheese is melted. Transfer sandwich- es to a wire rack if not serving immediately. Cut sandwiches in halves or quarters to serve.

Nutritional information per serving (one half sandwich):

Calories 282 (50% from fat) • carb. 25g • pro. 11g

•fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg

•calc. 95mg • fiber 2g

Preheat Cuisinart ® Griddler Express™ on medium setting. Spread one side of each slice of bread with butter. Place 4 slices of bread but- tered side down. Halve and core pears and cut into thin slices. Cut cheese into thin slices no wider than bread slices. Divide cheese into 4 equal portions and arrange on bread. Top with pear slices. Top with remaining slices of bread, buttered side up.

Arrange sandwiches on preheated Griddler Express™ and close lid. Grill for 3 to 4 minutes, until cheese is melted, pears are warmed and slightly softened, and bread is crispy and browned. Let rest on a wire rack for 2 to 3 minutes before cutting. Serve warm.

Nutritional information per serving (one sandwich):

Calories 336 (47% from fat) • carb. 29g • pro. 20g

•fat 20g • sat. fat 10g • chol. 46mg • sod. 761mg

•calc. 788mg • fiber 9g

Grilled Bruschetta with

Assorted Toppings

Freshly grilled bread makes a quick hors d’oeuvre. Top while warm with one of our toppings f ro m below or one from your own recipe collection.

sliced French or Italian Bread, 1/4- to 3/4-inch- thick slices – all slices must be of similar thick- ness. For “fancier” bruschetta, use a decorative cutter to cut shapes/rounds out of sliced Italian country bread or a French boule.

extra virgin olive oil or flavored olive oil fresh

garlic, peeled, cut in half

Preheat Cuisinart ® Griddler Express™ on high. Lightly brush sliced bread on both sides with olive oil. If desired, rub with cut garlic. Arrange evenly spaced on preheated Griddler Express™. Grill until browned, toasty and crisp, about 1 to 2 minutes. Bruschetta toasts many be prepared ahead. Reheat on a wire rack in a slow oven. Serve with Fresh Tomato Insalata, Artichoke & Green Olive Tapenade or Roasted Mushroom & Red Pepper Tapenade. Recipes follow.

Sliced Pear & Roquefort

on 7-Grain Bread Panini

Makes 4 panini

8slices 7- or 9-grain bread (about 1 ounce per slice)

8 teaspoons unsalted butter, softened

2ripe, but firm pears (suggestion – red Bartlett)

4 ounces Roquefort cheese

Fresh Tomato Insalata

Makes about 2 cups

(about 2 tablespoons per serving)

1cup chopped red and or yellow tomato

– 1/4 -inch chop

1/2 cup shredded Parmesan cheese (can use Asiago or aged provolone)

1/2 cup diced peeled and seeded cucumber

– 1/4-inch dice