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Tomato and Basil Topping
Makes 1 cup
1 small garlic clove, peeled
1½ tablespoons fresh basil leaves
1 pint grape tomatoes
3 teaspoons extra virgin olive oil
½ teaspoon salt
Insert the blade assembly in the prep bowl. Put garlic into the prep bowl and run
for 30 seconds. Add basil and pulse 4 times.
Add remaining ingredients to prep bowl and pulse about 10–15 times to reach
desired consistency. Season to taste. Serve as topping for bruschetta.
Nutritional information per serving:
Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g
DESSERTS
Chocolate Pistachio Macaroons
A change from the traditional almond macaroon.
Makes about 30 cookies
¾ cup granulated sugar
½ cup shelled pistachios, unsalted
¼ cup Dutch processed cocoa
4 large egg whites
1 cup mini-chocolate morsels
Preheat oven to 325°F. Line two 15 x 11½-inch baking sheets with
parchment paper.
Insert the blade assembly into the prep bowl. Put ¼ cup of the sugar and the
pistachios in the prep bowl and process for 30–40 seconds until finely ground.
Add cocoa and pulse 6 times to incorporate.
Put egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites. After 1½ minutes add the batter
remaining ½ cup of sugar. Whites should reach firm peaks after 3 minutes.
Fold the pistachio and cocoa mixture into the egg whites in three increments with
a rubber spatula. Gently fold in the chocolate morsels, taking care not to deflate
the batter.
Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking sheets.
Bake in preheated 325°F oven for 35–40 minutes, until the cookies lift easily from
the baking sheet and cookie bottoms are smooth.
Transfer the parchment with the cookies from the hot pan to a cool surface. Peel
off the paper and store in airtight container once cooled.