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Turkish Bread with Zucchini and Ham
Makes: 4
Preparation: 15 minutes
Cooking: 9 minutes
2 medium zucchini, thinly sliced
1 tablespoon olive oil
1 turkish bread loaf, cut into 4
1 tablespoon Dijon mustard
50g semi sundried tomatoes, roughly
chopped
150g sliced ham
4 slices Swiss cheese
salt and freshly ground black pepper
60g mixed lettuce leaves
1. Preheat Café Press until ready light comes
on.
2. Brush zucchini lightly with oil. Cook
zucchini in Café Press for 2-3 minutes or
until golden. Transfer to a plate.
3. Cut turkish bread in half horizontally.
Spread the top piece of bread evenly with
mustard. Layer Turkish bases evenly with
zucchini, semi sun-dried tomatoes, ham
and cheese. Season with salt and pepper.
Sandwich together.
4. Cook in Café Press for 2-3 minutes or until
toasted. Remove bread tops and place
lettuce leaves over cheese. Replace tops.
Cut in half and serve.
Smoked Salmon Bruschetta with Dill
and Caper Dressing
Makes: 4
Preparation: 10 minutes
Cooking: 4-6 minutes
¹⁄
³
cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh dill
2 teaspoons baby capers
½ teaspoon caster sugar
4 slices pane di casa or ciabatta bread
¹⁄
³
cup low-fat cream cheese
200g smoked salmon
salt and freshly ground black pepper
1. Preheat Café Press until the ready light
comes on.
2. Whisk together ¼ cup oil, lemon juice,
onion, dill, capers and sugar in small bowl.
3. Brush the tops of bread with remaining oil.
4. Cook in Café Press for 2-3 minutes or until
toasted.
5. Spread bread evenly with cream cheese.
Divide smoked salmon evenly between
bread. Drizzle with dressing and season
with salt and pepper. Serve.
Recipes (continued)