RECIPES
BRUSCHETTA WITH ROASTED GARLIC BUTTER, CHERRY TOMATOES AND ROASTED YELLOW PEPPER
Function: ROAST, BROIL and TOAST
Yield: 24 pieces
Ingredients
1 French baguette
40 Cherry or grape tomatoes
1 Roasted Garlic Butter (See recipe below)
1 Roasted yellow pepper
2 Tablespoons (30 ml) Olive oil ½ Teaspoon (2.5 ml) Salt
¼Teaspoon (1 ml) Black pepper
¼Cup (60 ml) Fresh basil, chopped 2.5 oz. (70 g) Goat cheese (optional)
Ingredients for Roasted
Garlic Butter
1 Garlic bulb, whole
1 Tablespoon (15 ml) Olive oil
¼Teaspoon (2.5 ml) Salt Pinch Black pepper
2 Sprigs of thyme
1 Bay leaf
1 Square foot piece of foil
¼Cup (60 ml) Unsalted butter, softened
Roasting the yellow pepper
1.Cut the yellow pepper in half and remove the seeds and stem. Flatten each half onto the roasting pan lined with foil. Set the wire rack in the top rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to BROIL.
2.Set the temperature to 500°F (260°C). Set the timer for 7 minutes. Press the START/CANCEL button.
3.Broil the pepper until the skin is blacked.
4.Remove the pepper from the oven and enclose it in the foil. The moisture from the steam will enable the skin to loosen easily from the flesh.
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5.When cool enough to handle peel away the skin. Cut the pepper in small dices.
Preparing the Roasted
Garlic Butter
1.Place the garlic bulb in the center of the foil. Drizzle with olive oil, season with salt and pepper. Place the thyme and bay leaf on the bulb. Bring the sides of the foil together tightly, forming a pouch and place on the Breville pizza pan. Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to ROAST.
2.Set the temperature to 400°F (205°C) and the timer to 30 minutes. Press the START/CANCEL button to activate.
3.Remove from the oven when the garlic is soft. Allow to cool then in a small bowl, squeeze the bulb until the pulp is released. Combine with butter and season with salt and pepper.
4.Cut the cherry or grape tomatoes in half and then in thirds. Place in a medium- sized bowl. Add diced roasted yellow peppers and olive oil. Season with salt, pepper and add fresh basil. Set aside.
Putting the bruschetta together
1.Cut the baguette diagonally into ½ inch slices. Generously spread a layer of the garlic butter on one side of the toast slices. Arrange butter side up in a single layer on the wire rack and position in the middle rack height position. Turn the function dial until the indicator on the LCD screen points to TOAST. Set the darkness to #4 and the number of slices to 6. Press the START/CANCEL button to activate.
2.Remove from the oven and when easy to handle, place a heaping tablespoon of the tomato yellow pepper mixture onto the baguette.
BOV800XL_IB_H11.indd 60 | 21/03/11 9:57 AM |
