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54
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
55
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIPESRECIPES
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
¼ Teaspoon (1 ml) Black pepper
¼ Cup (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
¼ Teaspoon (2.5 ml) Salt
Pinch Black pepper
2 Sprigs of thyme
1 Bay leaf
1 Square foot piece of foil
¼ Cup (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.
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.
ROASTED TOMATO HALVES
Function: ROAST
Temperature: 325°F (162°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 4 cups (approximately)
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
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.
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.
OPTIONAL
If desired, top with crumbled goat cheese
and set the wire rack in the top rack
height position. Turn the function dial
until the indicator points to BROIL. Set
the temperature to 300°F (150°C) for 4
minutes. Press the START/CANCEL
button to activate.