Grilled Bruschetta with Assorted Toppings

Grilled Bruschetta with

Assorted Toppings

For a quick hors d’oevure, top warm, freshly

grilled bread with one of our toppings, or one from

your own recipe collection.

Sliced French or Italian bread,

¼to 3⁄4 -inch-thick slices – all slices must be of similar thickness

Extra virgin olive oil or ﬂavored olive oil Fresh garlic, peeled, cut in half

Preheat Cuisinart® Griddler™ Panini & Sandwich Press. Lightly brush sliced bread on both sides with olive oil. If desired, rub with cut garlic. Ar- range evenly spaced on preheated Griddler™ Panini & Sandwich Press. Grill until browned, toasty and crisp, about 1 to 2 minutes. Brus- chetta toasts many be prepared ahead. Reheat on a wire rack in a slow oven.

For fancier bruschetta, use a decorative cutter to cut shapes/rounds out of sliced Italian coun- try bread or a French boule.

Fresh Tomato Insalata

Makes about 2 cups (about 2 tablespoons per serving)

1cup chopped red and or yellow tomato (¼-inch chop)

½cup shredded Parmesan cheese (can use Asiago or aged provolone)

½cup diced peeled and seeded cucumber (¼-inch dice)

¼cup ﬁnely chopped red onion

¼cup shredded fresh basil

1½ tablespoons rinsed and drained capers

1clove garlic, peeled and ﬁnely chopped

1tablespoon red wine or white balsamic vinegar

1tablespoon extra virgin olive oil

kosher salt and freshly ground pepper to taste

Place all ingredients in a bowl and stir gently. Allow to stand for 30 minutes to allow ﬂavors to develop. Drain and use to top Grilled Brus- chetta.

Nutritional information per serving:

Calories 24 (62% from fat) • carb. 1g • pro. 1g

•fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg

•calc. 40mg • fiber 0g