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Recipes (continued)
Bruschetta with Tomatoes, Bocconcini and Basil
Makes: 4
Preparation: 10 minutes
Cooking: 2-3 minutes
4 slices pane di casa bread
2 tablespoons extra virgin olive oil
1 garlic clove, halved
2 roma tomatoes, sliced
4 traditional bocconcini, sliced
1 tablespoon shredded fresh basil
salt and freshly ground black pepper
balsamic vinegar, to serve
1. Preheat Café Press until the ready light
comes on.
2. Brush the tops of bread lightly with 1
tablespoon oil.
3. Cook in Café Press for 2-3 minutes or until
toasted. Rub garlic clove over the top of
the bread. Top evenly with tomatoes and
bocconcini. Sprinkle with basil and season
with salt and pepper.
4. Drizzle with remaining oil and balsamic
vinegar. Serve.
Chicken Mexican Wraps
Makes: 4
Preparation: 15 minutes
Cooking: 8-8½ minutes
4 (250g) chicken tenderloins
1 tablespoon olive oil
1 teaspoon Cajun seasoning
4 medium flour tortillas
²⁄
³
cup refried beans
2 tomatoes, diced
½ red onion, diced
½ cup roughly chopped fresh coriander
1 tablespoon finely chopped pickled
jalapenos
1 cup grated tasty cheese
1. Preheat Café Press until the ready light
comes on.
2. Brush chicken lightly with oil and sprinkle
with seasoning.
3. Cook chicken in Café Press for 2-2½
minutes or until just cooked. Remove and
thinly slice.
4. Spread tortillas evenly with refried beans.
Divide chicken and remaining ingredients
evenly between tortillas. Roll to enclose.
5. Cook in Café Press for 3 minutes or until
golden. Cut in half and serve immediately.