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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
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
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
toast until the sugar is melted and the bread is browned to your preference.
RECIP E S
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
¼ teaspoon ground cinnamon
2 slices whole wheat or multigrain bread
E n gl ish - 11
Countertop Oven,
®
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