Recipes - cont’d
Roasted Tomato & Olive Bruschetta
Ingredients:
4 Medium Tomatoes, cored and quartered
2 Tbsp. Extra-Virgin Olive Oil
1 Clove Garlic, peeled
1
/4 Cup Black Olives, pitted
1 tsp. Fresh Basil
Fresh Bread Rounds, lightly toasted
Directions:
Place the tomatoes on a baking sheet and toss with the oil. Sprinkle with salt
and pepper. Bake at 350°F for 30 to 40 minutes, or until very soft and tender.
Remove and cool slightly.
Place the cooled tomatoes in the bowl and add the garlic, olives and basil. Add a
few drops of oil if the mixture looks dry. Pulse on 1 for just a few seconds, or long
enough to roughly chop the vegetables together. Don’t over-blend.
Spoon the bruschetta on the bread rounds and serve. Makes about 12 servings.
Bowl
4-Blade Assembly
Bowl Lid
Sweet Strawberry Smoothie
Ingredients:
1
/2 Cup Half-and-Half Cream
1
/2 Cup Whole Milk
1 Cup Ripe, Sweet Strawberries, stemmed and washed
1
/2 Cup Lowfat Vanilla-Flavored Yogurt
2 Cups Ice Cubes
Directions:
Pour the milk and cream into the pitcher and add the strawberries, yogurt and ice
cubes. Blend on 3 until the mixture is very smooth and no fruit pieces remain. Pour
into glasses and serve right away. Serves 2 to 3.
Pitcher
6-Blade Assembly
Pitcher Lid
BL700_30_SERIES_IB_ENG_120427_2.indd 18 12-04-30 8:41 AM
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