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RECIPES
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.
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.
BOV800XL_IB_H11.indd 60 21/03/11 9:57 AM