Wolfgang Puck BTOT0010 operating instructions Spinach Artichoke Dip, Spicy Tomato Basil Bruschetta

ToasterOven manual07 2/7/07 4:04 PM Page 13

Spinach Artichoke Dip

4 - 6 servings

INGREDIENTS

3 bunches spinach, washed, stems removed

110-ounce pkg frozen artichoke hears, thawed

1cup mayonnaise

1/3 cup mascarpone cheese

1/4 cup freshly grated Parmesan cheese 2 tablespoons goat cheese

2 tablespoons roasted garlic (see separate recipe)

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

Topping

1/4 cup freshly grated Parmesan cheese 2 tablespoons breadcrumbs

1/4 teaspoon paprika

METHOD

1In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.

2Place artichokes in blow of food processor fitted with a steel blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375 degrees F.

3Add mayonnaise, mascarpone cheese, creme fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.

4Add blanched spinach and process with on/off motion a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.

5In small bowl, combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350 degree F oven for about 15 to 20 minutes or until heated through and top is golden. Serve hot surrounded by slices of crispy french bread or crackers.

Spicy Tomato and

Basil Bruschetta

12 servings

I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier's Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.

INGREDIENTS

Topping

4 ripe tomatoes, cored and cut in to 1/2 inch dice

1/2 cup oven-dried tomatoes, coarsely chopped (see separate recipe) 1/3 cup julienned basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed dried red pepper flakes

Base

12 x 1 inch thick slices, country-style Italian bread 3 tablespoons extra-virgin olive oil

1 tablespoon roasted garlic (see separate recipe)

3 tablespoons julienned basil, for garnish

METHOD

1Preheat broiler or grill.

2In medium bowl combine fresh and oven-dried tomatoes, basil, slat and black and red peppers. Set aside.

3Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.

4Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately. Garnish with extra julienned basil leaves, if desired, and serve immediately.

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