Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 13)

12
Pizza Bagels
Whether for an after school snack or weekend lunch,
kids will love having a pizza bagel .
Makes four servings
2 bagels, halved
½ cup pizza or marinara sauce, divided
2 teaspoons grated Parmesan, divided
4 ounces mozzar ella, sliced
1 . Insert the br oiling rack into the baking pan with the rack in position A .
2 . Put the bagels on the rack, cut side up . Evenly divide the sauce and spread
on top of each half, top with the Parmesan and the mozzar ella .
3 . Put the bagels into the oven . Set to Medium on the Bagel setting .
4 . Once the Bagel function has stopped, switch to Br oil for 3 to 4 minutes until
cheese is fully melted .
Nutritional infor mation per serving:
Calories 255 (28% from fat) • carb. 31g • pro. 12g • fat 7g
sat. fat 3g • chol. 15mg • sod. 443mg • calc. 118mg • fiber 3g
Prosciutto, arugula & fontina Open-faced Sandwich
A gourmet quick tr eat, this method can be used for any type of
open-faced sandwich .
Makes two servings
2 slices sour dough or other similar rustic br ead
1 teaspoon extra virgin olive oil
6 thin slices prosciutto
2 ounces fontina, sliced
¹∕³ cup loosely packed arugula
1 . Pr eheat the toaster oven to Br oil on the Br oil setting with rack in position A .
2 . Insert the br oiling rack into the baking pan .
3 . Brush the br ead with the olive oil . T op with the pr osciutto, then the cheese .*
4 . Put the pr epared sandwiches on the pan and br oil for 2 to 2½ minutes .
5 . Remove pan from oven . T op with the arugula and serve .
*This sandwich is also equally delicious, but not as visually impressive, with the
arugula placed underneath the cheese .
Nutritional infor mation per serving:
Calories 281 (46% from fat) • carb. 23g • pro. 15g • fat 14g
sat. fat 7g • chol. 40mg • sod. 833mg • calc. 181mg • fiber 1g
Cranberry, Ginger & a pple Crisp
An old favorite with a twist .
Makes eight servings
nonstick cooking spray
1 cup rolled oats
½ cup packed light br own sugar
¹∕³ cup unbleached, all-purpose flour
1 teaspoon gr ound cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1½ pounds tart apples, peeled, cored and cut into ¼-inch slices
1 tablespoon fr esh lemon juice
½ cup unsweetened dried cranberries
2 tablespoons finely chopped crystallized ginger
¹∕³ cup granulated sugar
2 tablespoons honey
1 teaspoon pur e vanilla extract