Cuisinart BRK Series Buttermilk Blueberry Crumb Cake, Roasted Eggplant and Sweet Pepper Crostini

Buttermilk Blueberry

Crumb Cake

Makes one 8-inch cake, or 12 servings

cooking spray

Crumb topping:

½cup unbleached, all-purpose flour

¼ cup packed light brown sugar

¼ cup granulated sugar

1 teaspoon ground cinnamon

1 pinch table salt

½teaspoon vanilla extract

4tablespoons unsalted butter, cold and cubed

Muffin Batter:

11⁄3 cups unbleached, all-purpose flour

¾teaspoon baking soda

¼ teaspoon table salt

1⁄3 cup unsalted butter, cut into 5 pieces

½cup + 3 tablespoons granulated sugar

1 large egg

½teaspoon vanilla extract

1⁄3 cup buttermilk

1¼ cups fresh blueberries

Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting with the rack in position

A.Lightly coat an 8-inch square baking pan with nonstick cooking spray. Reserve.

Combine the first 7 ingredients in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Pulse 3 to

4 times, until the mixture is just combined. Reserve.

In a small bowl, mix together the flour, baking soda, and salt. Reserve.

Place the butter and sugar in a medium bowl and mix with a Cuisinart® Hand Mixer until light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully combined. Add

the reserved dry ingredients, 1⁄3 at a time, and

the buttermilk, 1⁄3 at time, alternating the two starting with the buttermilk and ending with the dry ingredients. Pour the batter into the prepared pan. Make a layer of the blueberries on top of the batter, slightly pressing them down. Cover evenly with the reserved crumb topping.

Bake in preheated oven for 50 to 60 minutes, or until a cake tester inserted into the cake comes out clean.

Nutritional information per serving:

Calories 243 (35% from fat) • carb. 37g • pro. 3g

•fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg

•calc. 23mg • fiber 1g

Roasted Eggplant and Sweet Pepper Crostini

Makes 12 crostini

4tablespoons extra virgin olive oil, divided

1small Italian eggplant, about 8 ounces, cut into ½-inch dice

½large red bell pepper (about 3 to 4 ounces), cut into ½-inch dice

½large yellow bell pepper (about 3 to 4 ounces), cut into ½-inch dice

2ounces sweet onion, cut into ½- inch dice

3garlic cloves, divided and smashed

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1tablespoon basil, very thinly sliced (or chiffonade)

12½-inch slices of rustic Italian bread with a tight crumb

Preheat Cuisinart™ Brick Oven to 375°F on bake with rack in position B. Line the baking tray with aluminum foil and coat with 2 teaspoons of olive oil.

Toss the eggplant, red pepper, yellow pepper, onion, and 2 of the garlic cloves in a mixing bowl with 2½ tablespoons of olive oil, salt, and pepper. Pour out onto prepared baking sheet. Bake for about 40 to 50 minutes, tossing vegetables every 10 to 15 minutes. Vegetables should be very soft and slightly browned.

Once vegetables are done cooking toss with chopped basil in mixing bowl. Taste and adjust seasonings accordingly.

Rub bread slices with remaining garlic clove and brush with remaining olive oil. Toast slices in oven-flipping bread once so that the crostini are an even golden brown on both sides, approximately 3 to 4 minutes per side.

Top crostini with warm eggplant and pepper topping and serve immediately.

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