Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 20)

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1 . Pr eheat the toaster oven to 400°F on the Bake setting with the rack in position
A . Line the baking sheet with aluminum foil . Lay the walnuts evenly on the
prepar ed baking sheet; toast for about 3 minutes, or until fragrant and lightly
browned . Reserve . Reduce the oven temperature to 350°F .
2 . Lightly coat a loaf pan with nonstick cooking spray . Reserve .
3 . Put the flours, baking soda, salt, sugar , cinnamon, chocolate chips and
cooled, toasted walnuts into a small bowl . Stir to combine; reserve .
4 . Put the butter , eggs, vanilla, bananas and yogurt/sour cream into a large
mixing bowl . Whisk together, or use a hand or stand mixer with the beater/
paddle attachments, until completely combined so that ther e ar e no lumps .
Add the dry ingr edients and mix until just combined . Pour batter into the
prepar ed pan .
5 . Bake in the preheated oven for about 45 to 50 minutes, or until a cake tester
comes out clean .
Nutritional infor mation per serving (based on 12 ser vings):
Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g
sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g
Gorgonzola & Ricotta Bruschetta
A quick and impr essive appetizer . These will go quickly,
so be prepar ed to make a second batch!
Makes 12 bruschetta
12 slices (½-inch thick) fr ench br ead
1 garlic clove, smashed
½ to 1 tablespoon olive oil
1 cup ricotta, strained
2 tablespoons grated Parmesan
½ teaspoon kosher or sea salt
½ teaspoon fr eshly gr ound black pepper
pinch gr ound nutmeg
½ cup crumbled gorgonzola
½ to 1 tablespoon honey
1 . Pr eheat the toaster oven to 400°F on the Bake setting with the rack in
position C .
2 . Rub one side of each slice of bread with garlic and then brush with olive oil .
Insert the broiling rack into the baking pan; place prepar ed br ead on top and
bake in preheated oven for about 3 to 4 minutes, or until lightly toasted and
reserve . Switch setting to Broil .
3 . While bread is toasting, prepar e topping . Put the ricotta, Parmesan, salt,
pepper and nutmeg into a small bowl . Stir to combine . Distribute evenly
among the toasted br ead, and then top with the gorgonzola . Retur n to oven
and then broil for 3 to 4 minutes, or until cheese is fully warmed .
4 . Drizzle honey over bruschetta and serve immediately .
Nutritional infor mation per serving:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g
sat. fat 3g • chol. 10mg • sod. 300mg • calc. 108mg • fiber 1g
Roasted V egetable Quesadillas
While we are suggesting to serve these as an appetizer, they can be a nice lunch
or dinner for two when pair ed with a salad or soup .
Makes two quesadillas (four servings)
½ small zucchini, cut into ½-inch pieces
½ bell pepper (r ed, yellow or orange is pr eferable),
cut into ½-inch pieces
½ jalapeño pepper , seeded and finely chopped
½ small onion (approximately 2 ounces), sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon kosher or sea salt
¼ teaspoon fr eshly gr ound black pepper