1 Preheat oven to 450°F.
2 Place baguette oil side-down on a
baking sheet and toast for 5-10 minutes
until lightly browned.
3 Add tomatoes, basil, garlic, olive
oil, vinegar, salt, and pepper to the Tall
Cup. Twist on the Cross Blade and pulse
until well combined.
4 Divide mixture and spread onto the
oiled side of toasted baguette rounds.
½ baguette, sliced into
¼-inch rounds and
brushed with olive oil
1½ cups cubed roma
tomatoes
3 Tbsp thinly sliced
fresh basil leaf
1 clove garlic
1 Tbsp extra-virgin
olive oil
1 Tbsp balsamic
vinegar
¼ tsp salt
¼ tsp fresh ground
pepper
FRESH
BRUSCHETTA
Fresh bruschetta makes a welcome addition to any appetizer spread
with its bright colors and equally vibrant flavor.
1 Scoop the yolks from the middle of
your halved eggs into the Tall Cup. Set
egg whites aside on a large plate or
baking sheet.
2 Add Greek yogurt, salt, mustard, and
hot sauce to the egg yolks, screw on the
Cross Blade, and pulse for 10 seconds,
until ingredients are evenly mixed.
3 Spoon roughly 1 Tbsp of the yolk
mixture into the hole of each halved
egg white. Shake paprika over the top,
transfer to a serving platter, and watch
your guests gobble up these little pieces
of heaven!
12 hard-boiled eggs,
peeled and sliced
in half
½ cup 2% Greek
yogurt
½ tsp kosher salt
2 Tbsp dijon or yellow
mustard
½ tsp hot sauce
(Tabasco, Sriracha,
Cholula, etc.)
smoked paprika to
garnish
Makes: 24
ANGEL
EGGS
This version of deviled eggs swaps mayo for Greek yogurt, giving
you all the flavor and fun of the classic party appetizer without the
extra bulk.
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