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.
Note: Eggplant/pepper mixture can be made ahead and stored in refrigerator tightly sealed. For best results, bring topping to room temperature before serving.
Nutritional information per 2 crostini:
Calories 255 (57% from fat) • carb. 21g • pro. 7g
•fat 16g • sat. fat 3g • chol. 7mg • sod. 384mg
•calc. 125mg • fiber 2g
Assemble a Cuisinart® Food Processor with the metal chopping blade. With the machine running, drop the Parmesan through the feed tube and process until finely chopped; place in small bowl and reserve. With the food processor running, add the garlic and shallot through the feed tube; process until chopped. Add the cream cheese and evaporated milk; process until creamy and smooth. Crumble the spinach over the cream cheese. Add the reserved Gorgonzola and
2⁄3 of the Parmesan; pulse about 10 times, or until well blended. Scrape the work bowl. Add the reserved artichoke hearts and red pepper flakes; pulse another 10 times.
Transfer the mixture to the prepared dish; sprinkle with the remaining Parmesan. Place in the preheated oven and bake for about 20 to 30 minutes, or until just browned on top and heated through.
Nutritional information per serving:
Calories 61 (56% from fat) • carb. 3g • pro. 4g
•fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg
•calc. 86mg • fiber 1g
Spinach, Gorgonzola,
& Artichoke Dip
Our French Boule (recipe on page 7) is a
perfect match for this delicious dip.
Makes 2 quarts, approximately 32 servings
cooking spray
2ounces Parmesan, cut into
1 clove garlic
1 ounce shallots
16ounces cream cheese, room temperature, cut into
¼cup evaporated milk
16ounces frozen spinach, thawed and dried thoroughly
3ounces Gorgonzola, crumbled
2cans (15 ounces each) artichoke hearts, drained and dried thoroughly
½ teaspoon red pepper flakes
Preheat the Cuisinart™ Brick Oven to 375°F on the bake setting with the rack in position
A.Lightly coat a
Gougères
Although Gruyère is the classic ingredient for gougères, you may substitute your favorite cheese.
Makes one hundred
½cup water
4 tablespoons unsalted butter
¼teaspoon fine sea salt or table salt
½ teaspoon sugar
½ cup + 2 tablespoons unbleached,
2 large eggs, + 2 more if necessary
1 cup Gruyère cheese, shredded and divided
¼teaspoon fine sea salt or table salt
½ teaspoon black pepper
½ teaspoon cayenne
¼teaspoon paprika
Preheat the Cuisinart® Brick Oven to 500°F on the convection bake setting with the baking stone on the bottom rack in position A. Preheat baking stone for at least 30 minutes. Line the baking tray with parchment paper.
