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Grilled Bruschetta with
Assorted Toppings
For a quick hors d’oevure, top warm, freshly
grilled bread with one of our toppings, or one from
your own recipe collection.
Sliced French or Italian bread,
¼ to
3
⁄
4
-inch-thick slices – all slices
must be of similar thickness
Extra virgin olive oil or flavored olive oil
Fresh garlic, peeled, cut in half
Preheat Cuisinart
®
Griddler
™
Panini & Sandwich
Press. Lightly brush sliced bread on both sides
with olive oil. If desired, rub with cut garlic. Ar
-
range evenly spaced on preheated Griddler™
Panini & Sandwich Press. Grill until browned,
toasty and crisp, about 1 to 2 minutes. Brus
-
chetta toasts many be prepared ahead. Reheat
on a wire rack in a slow oven.
For fancier bruschetta, use a decorative cutter
to cut shapes/rounds out of sliced Italian coun
-
try bread or a French boule.
Fresh Tomato Insalata
Makes about 2 cups (about 2 tablespoons per
serving)
1 cup chopped red and or yellow tomato
(¼-inch chop)
½ cup shredded Parmesan cheese
(can use Asiago or aged provolone)
½ cup diced peeled and seeded
cucumber (¼-inch dice)
¼ cup finely chopped red onion
¼ cup shredded fresh basil
1½ tablespoons rinsed and drained capers
1 clove garlic, peeled and finely chopped
1 tablespoon red wine or white
balsamic vinegar
1 tablespoon extra virgin olive oil
kosher salt and freshly ground
pepper to taste
Place all ingredients in a bowl and stir gently.
Allow to stand for 30 minutes to allow flavors to
develop. Drain and use to top Grilled Brus
-
chetta.
Nutritional information per serving:
Calories 24 (62% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg
• calc. 40mg • fiber 0g