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RECIPES
ROASTED TOMATO HALVES
Function: ROAST
Temperature: 325°F (162°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 4 cups (approximately)
INGREDIENTS
2 Pounds (1 kg) Ripe plum tomatoes
1 Teaspoon (5 ml) Kosher salt
¼ Teaspoon (2.5 ml) Black pepper
2 Tablespoons (30 ml) Olive oil
3 Garlic cloves, sliced
METHOD
1. Cut the plum tomatoes in half
lengthwise. Discard seeds and liquid.
Place tomatoes cut side up onto the
Breville baking pan.
2. Drizzle with olive oil, season with salt
and pepper and dot with sliced garlic.
3. Insert the wire rack into the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the ROAST function.
4. Adjust the temperature to 325°F (162°C).
Set the timer at 25 minutes. Activate the
convection and press the
START/CANCEL button.
5. Roast for the time indicated or until the
tomatoes soften.
TOASTED CHICKEN SANDWICH
WITH BALSAMIC CARAMELIZED
ONION AND CAMEMBERT
Function: ROAST & TOAST
Setting: 375°F (192°C); darkness #4, 2 slices
Convection Fan: OFF
Yield: 4 generous servings
INGREDIENTS FOR SANDWICH
1 French baguette
¼ Cup (60 ml) Fig jam
2 Tablespoons (30 ml) Unsalted butter, softened
2 Roasted Chicken Breasts (see recipe below)
3 Cups (750 ml) Loosely packed baby arugula leaves
6 oz (170g) Camembert
Balsamic Caramelized Onions (see recipe below)
INGREDIENTS FOR BALSAMIC
CARAMELIZED ONIONS
1 Small Onion, sliced
2 Tablespoons (30 ml) Olive oil
2 Tablespoons (30 ml) Water
3 Tablespoons (45ml) Balsamic vinegar
½ Teaspoon (2.5 ml) Salt
1 Teaspoon (5 ml) Granulated sugar
INGREDIENTS FOR ROASTED
CHICKEN BREASTS
2 Boneless, skinless chicken breasts
2 Tablespoons (30 ml) Olive oil
½ Teaspoon (2.5 ml) Salt
¼ Teaspoon (1 ml) Pepper
PROCEDURE FOR BALSAMIC
CARAMELIZED ONIONS
6. In a small sauté pan, heat the olive oil
and sauté the onions for 1 minute. Add
water, balsamic vinegar, salt and sugar
and continue to cook on low heat for
about 20 minutes, stirring occasionally.
BOV800XL_IB_H11.indd 61 21/03/11 9:57 AM