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Note: Eggplant can be made ahead and
stored in refrigerator tightly sealed. For best
results, bring eggplant to room temperature
before serving.
Nutritional information per 2 crostini:
Calories 255 (57% from fat) • carb. 21g • pro. 7g
• fat 16g • sat. fat 3g • chol. 7mg • sod 384mg
• calc. 125mg • fiber 2g
Spinach, Gorgonzola,
Artichoke Dip
Our French Boule (recipe on page 7) is a
perfect match for this delicious dip.
Makes 2 quarts, approximately 32 servings
cooking spray
2 ounces Parmesan, cut into ½-inch
cubes
1 clove garlic
1 ounce shallots
16 ounces cream cheese, room
temperature, cut into 1-inch pieces
¼ cup evaporated milk
16 ounces frozen spinach, thawed and
dried thoroughly
3 ounces Gorgonzola, crumbled
2 cans (15 ounces each) artichoke
hearts, drained and dried thoroughly
½ teaspoon red pepper flakes
Preheat the Cuisinart
™
Brick Oven to 375°F
on the bake setting with the rack in position
A. Lightly coat a 2-quart ceramic soufflé/
baking dish with non-stick cooking spray.
Reserve.
Assemble a Cuisinart
®
Food Processor with
the metal chopping blade. With the machine
running, drop the Parmesan through the
feed tube and process until finely chopped;
place in small bowl and reserve. With the
food processor running, add the garlic
and shallot through the feed tube; process
until chopped. Add the cream cheese and
evaporated milk; process until creamy and
smooth. Crumble the spinach over the cream
cheese. Add the reserved Gorgonzola and
2
⁄
3
of the Parmesan; pulse about 10 times,
or until well blended. Scrape the work bowl.
Add the reserved artichoke hearts and red
pepper flakes; pulse another 10 times.
Transfer the mixture to the prepared dish;
sprinkle with the remaining Parmesan. Place
in the preheated oven and bake for about 20
to 30 minutes, or until just browned on top
and heated through.
Nutritional information per serving:
Calories 61 (56% from fat) • carb. 3g • pro. 4g
• fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg
• calc. 86mg • fiber 1g
Gougères
Although Gruyère is the classic ingredient
for gougères, you may substitute your
favorite cheese.
Makes one hundred 1-inch gougères
½ cup water
4 tablespoons unsalted butter
¼ teaspoon fine sea salt or table salt
½ teaspoon sugar
½ cup + 2 tablespoons unbleached,
all-purpose flour
2 large eggs, + 2 more if necessary
1 cup Gruyère cheese, shredded and
divided
¼ teaspoon fine sea salt or table salt
½ teaspoon black pepper
½ teaspoon cayenne
¼ teaspoon paprika
Preheat the Cuisinart
®
Brick Oven to 500°F
on the convection bake setting with the
baking stone on the bottom rack in position
A. Preheat baking stone for at least 30
minutes. Line the baking tray with parchment
paper.
Place the water, butter, salt and sugar in a
medium saucepan and set over medium heat.
Once the mixture comes to a boil, remove
from heat and stir in all of the flour. Return
to the burner and raise the heat to medium-
high. Using a wooden spoon, continuously
stir the mixture until it dries out. You will
know it is done when the dough leaves a
thick hard film on the bottom of the pot.
Remove from heat and put mixture into a
medium-large mixing bowl. Beat the dough
with a Cuisinart
®
Hand Mixer on a low speed
to release steam and cool. Once the dough
has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each
until fully incorporated before adding the
next. The dough is ready when it becomes
a pale yellow color, and will drop from the
beater in a slow and steady stream. If the
dough is too thick, beat the remaining two