English-11
RECIPES
BRIE AND ARTICHOKE BRUSCHETTA
6 (1/3-inch-thick) slices of round
country loaf
6 tablespoons extra-virgin olive oil
2 (6 ½-oz.) jars marinated artichoke
hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small red onion, chopped
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
6 oz. brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/4 cup parmesan shavings
Set Oster
®
Countertop Oven to broil and pre-heat. Arrange bread in one layer on a baking
pan, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until
golden brown and transfer to a rack. Spread thin layer of Brie on toasted bread. Cut
artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Heat 1
tablespoon oil in a 10-inch heavy bottom skillet on moderately high heat. Add the onions
and garlic. Stir frequently until they become transparent. Add the artichokes and prosciutto,
cook the artichokes until golden (about 4 minutes) then add the balsamic vinegar. Add the
basil and mint, salt and pepper to taste. Spoon the mixture over the toast. Top with
Parmesan and serve immediately.
CINNAMON TOAST
1 tablespoon brown sugar
2 teaspoons margarine, at room
temperature
¼ teaspoon ground cinnamon
2 slices whole wheat or multigrain bread
Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
Spread each bread slice with equal portions of the mixture. In an Oster
®
Countertop Oven,
toast until the sugar is melted and the bread is browned to your preference.
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