Easy Foccaccia - George Foreman GRP5842 Manual De Instrucciones

RECIPES

EASY FOCCACCIA

1 pkg. (8 oz.) refrigerated garlic breadsticks
½ cup shredded Asiago cheese
½ cup chopped parsley
2 tbsp. chopped fresh rosemary
1 tbsp. olive oil
Unroll breadsticks (do not separate) and lay out in greased deep baking pan of
grill. Sprinkle evenly with cheese. Top with parsley and rosemary. Drizzle oil over
all. Attach top grill plate to grill.
Attach deep baking pan on bottom of grill. Close lid. Set baking time for 20 minutes
and temperature at 400º F. Bake until bread is golden and fully baked.
Using pot holders, remove baking pan from grill and place on heat-resistant
surface. Use nylon spatula to remove bread from baking pan. Serve warm.
Makes 6 to 8 servings.
POTATO AND LEEK FRITTATA
6 oz. red skin potatoes, thinly sliced
1 tbsp. olive oil
1 leek (white and light green part) thinly sliced
4 eggs, lightly beaten
2 tbsp. half & half
½ tsp. herbs de Provence
½ tsp. salt
¼ tsp. garlic pepper
½ cup shredded Gruyère cheese
Chopped parsley
Attach top grill plate to grill.
Place deep baking pan on bottom of grill. Set baking time at 10 minutes and
temperature at 400º F.
Add potatoes, oil and leeks. Close cover and cook, turning potatoes occasionally.
In bowl, combine eggs, half & half, herbs de Provence, salt and garlic pepper;
whisk until well blended. Stir in cheese.
Add egg mixture to deep baking pan. Set baking time for 15 minutes and
temperature at 350º F. Bake until eggs are fully baked and puffed.
15