Hamilton Beach 840068300 - Manual (Page 12)

12
Tomato Bruschetta
Preparation time: 15 minutes
Grilling time: 4 minutes
Yield: 6 to 8 appetizer servings
2 large red ripe tomatoes (about
1 1 ⁄
4
pounds), cored, seeded, and diced
1 ⁄
2
cup coarsely chopped fresh basil
2 tablespoons peeled and diced
red onion, (optional)
About 1 ⁄
4
cup extra-virgin olive oil, divided
1 clove garlic, peeled and minced
1. In a small bowl, combine the tomatoes, basil, red onion (if desired),
2 tablespoons of the olive oil, the minced garlic, vinegar, and salt and
pepper. Cover and let stand at room temperature for at least 30 minutes
but not longer than 2 hours.
2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread is
lightly toasted and golden on both sides, turning once.
3. Remove and immediately rub the edges and one side of each slice with a garlic
clove half. (Use a half clove for every 2 slices.) Drizzle about 1 ⁄
2
teaspoon of olive
oil onto the garlic-rubbed side of each slice.
4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each
bread slice with about 1 1 ⁄
2
tablespoons of the tomato mixture. Place on a platter
and serve immediately.
Plum Fancy Pork Swords
Recipe Courtesy of the National Pork Producers Council
Preparation time: 10 minutes
Marinating time: 1 hour
Grilling time: 10 minutes
Servings: 4
4 bamboo skewers (soak in water
before using)
3 ⁄
4
pound ham, fully cooked, cut into
1-inch cubes
Place ham in shallow bowl. Combine remaining ingredients in small pan. Heat
until dissolved. Pour sauce over ham. Marinate for 1 hour. Place cubes on
bamboo skewers that have been soaked in water. Grill for 10 minutes. Turn
skewers frequently. Baste with sauce.
1 teaspoon balsamic or red wine vinegar
Salt and pepper
12 slices crusty French bread, cut
diagonally, about 3 ⁄
4
inch thick
3 cloves garlic, peeled and halved
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 183
Total Fat 5g
Cholesterol 44mg
Sodium 1340mg
Protein 19g
1 ⁄
4
cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice, fresh
1 ⁄
4
teaspoon cinnamon