Italian Vegetarian
Focaccia Round
Serves 2
2 small round cheese and olive focaccia
11⁄2 tablespoons pesto
125g roma or egg tomatoes, sliced
100g bocconcini cheese, drained and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon balsamic vinegar
11⁄2 tablespoons extra virgin oil
Salt and freshly ground pepper, optional
1.Preheat Grill until green ‘READY’ light illuminates.
2.Split focaccia in half to form two sandwiches. Spread cut sides with pesto. Combine tomatoes, cheese, onion, vinegar, oil and seasonings then divide tomato mixture evenly and spoon over pesto on two focaccia halves. Cover with remaining focaccia halves.
3.Place prepared focaccias into preheated Grill, close the lid and cook until golden, crisp and heated through, approximately
4.Serve immediately.
Proscuitto Baguette
Serves 2
2
80g Italian proscuitto
75g bocconcini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper, optional 1 tablespoon extra virgin olive oil
1.Preheat Kambrook Stainless Steel Health Grill until green ‘READY’ light illuminates.
2.Split baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil.
3.Place prepared baguettes into preheated Kambrook Stainless Steel Health Grill, close the lid and cook until golden, crisp and heated through, approximately
4.Serve immediately, cut in half.
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