KitchenAid TOB-60C manual Gorgonzola and Ricotta Bruschetta, Twice Baked Potatoes

Gorgonzola and Ricotta Bruschetta

Makes 12 bruschetta

12slices (½-inch [1.25 cm] thick) French bread

1 garlic clove, smashed

1½ tablespoons (25 ml) extra virgin olive oil

1 cup (250 ml) ricotta, strained

2 tablespoons (30 ml) grated Parmesan

½ teaspoon (2 ml) sea or kosher salt

½ teaspoon (2 ml) freshly ground black pepper pinch ground nutmeg

½ cup (125 ml) crumbled gorgonzola ½ to 1 tablespoon (7 to 15 ml) honey

Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F (190°C) on the bake setting with the rack in position B.

Rub one side of each slice of bread with garlic and then brush with olive oil. Bake in preheated oven for about 2 to 3 minutes per side, or until lightly toasted.

While bread is toasting, prepare topping. In a small bowl, add the ricotta, Parmesan, salt, pepper and nutmeg. Stir to combine. Distribute evenly among the toasted bread, and then top with the gorgonzola. Return to oven and then set on broil for about 3 minutes, or until cheese is fully warmed.

Drizzle honey over bruschetta and serve immediately.

Nutritional information per bruschetta:

Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg

• sod. 300mg • calc. 108mg • fiber 1g

Twice Baked Potatoes

Makes 8 servings

4Idaho or russet potatoes (10 to 12 ounces [283 - 340 g] each)

1 teaspoon (5 ml) extra virgin olive oil, divided

2/3 cup (150 ml) lowfat milk

2tablespoons (30 ml) unsalted butter, plus 1 teaspoon (5 ml) for finishing

½cup (125 ml) sour cream

½teaspoon (2 ml) sea or kosher salt

½teaspoon (2 ml) freshly ground black pepper

¼ cup (50 ml) chopped fresh chives

Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F (200°C) on the bake setting with the rack in position B.

Rub each potato with ¼ teaspoon (1 ml) of olive oil, and then evenly prick about 6 to 8 times with a fork. Place potatoes directly on the rack and bake for about 55 to 60 minutes. Remove and let cool slightly. Reduce oven tem- perature to 375°F (190°C).

When potatoes are cool enough to handle, cut off top quarter of each pota- to and scoop out cooked potato, leaving a ¼-inch (0.6 cm) thick potato shell. Reserve cooked potato and skin shells.

Place cooked potato in a medium bowl. Add milk and 2 tablespoons

(30 ml) of the butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate. Bring to room temperature before baking.) Arrange potatoes on baking tray. Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45 minutes, until potatoes are hot and golden on the tops.

Nutritional information per serving (½ potato):

Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg

• sod. 160mg • calc. 58mg • fiber 3g

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