Spinach, gorgonzola, & artichoke dip, Gougères – Cuisinart BRK-300 User Manual

Page 15

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and pepper. Pour out onto prepared baking

sheet. Bake for about 40 to 50 minutes,

tossing vegetables every 10 to 15 minutes.

Vegetables should be very soft and slightly

browned.

Once vegetables are done cooking toss with

chopped basil in mixing bowl. Taste and

adjust seasonings accordingly.

Rub bread slices with remaining garlic clove

and brush with remaining olive oil. Toast

slices in oven, flipping bread once so that the

crostini are an even golden brown on both

sides, approximately 3 to 4 minutes per side.

Top crostini with warm eggplant and pepper

topping and serve immediately.

Note: Eggplant/pepper mixture can be made

ahead and stored in refrigerator tightly

sealed. For best results, bring topping to

room temperature before serving.

Nutritional information per 2 crostini:

Calories 255 (57% from fat) • carb. 21g • pro. 7g

• fat 16g • sat. fat 3g • chol. 7mg • sod. 384mg

• calc. 125mg • fiber 2g

Spinach, Gorgonzola,

& Artichoke Dip

Our French Boule (recipe on page 7) is a

perfect match for this delicious dip.

Makes  quarts, approximately 3 servings

cooking spray

2

ounces Parmesan, cut into ½-inch

cubes

1

clove garlic

1

ounce shallots

16

ounces cream cheese, room

temperature, cut into 1-inch pieces

¼

cup evaporated milk

16

ounces frozen spinach, thawed and

dried thoroughly

3

ounces Gorgonzola, crumbled

2

cans (15 ounces each) artichoke

hearts, drained and dried thoroughly

½

teaspoon red pepper flakes

Preheat the Cuisinart

Brick Oven to 375°F

on the bake setting with the rack in position

A. Lightly coat a -quart ceramic soufflé/

baking dish with nonstick cooking spray.

Reserve.

Assemble a Cuisinart

®

Food Processor with

the metal chopping blade. With the machine

running, drop the Parmesan through the

feed tube and process until finely chopped;

place in small bowl and reserve. With the

food processor running, add the garlic

and shallot through the feed tube; process

until chopped. Add the cream cheese and

evaporated milk; process until creamy and

smooth. Crumble the spinach over the cream

cheese. Add the reserved Gorgonzola and



3

of the Parmesan; pulse about 10 times,

or until well blended. Scrape the work bowl.

Add the reserved artichoke hearts and red

pepper flakes; pulse another 10 times.

Transfer the mixture to the prepared dish;

sprinkle with the remaining Parmesan. Place

in the preheated oven and bake for about 0

to 30 minutes, or until just browned on top

and heated through.

Nutritional information per serving:

Calories 61 (56% from fat) • carb. 3g • pro. 4g

• fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg

• calc. 86mg • fiber 1g

Gougères

Although Gruyère is the classic ingredient

for gougères, you may substitute your

favorite cheese.

Makes one hundred 1-inch gougères
½

cup water

4

tablespoons unsalted butter

¼

teaspoon fine sea salt or table salt

½

teaspoon sugar

½

cup + 2 tablespoons unbleached,

all-purpose flour

2

large eggs, + 2 more if necessary

1

cup Gruyère cheese, shredded and

divided

¼

teaspoon fine sea salt or table salt

½

teaspoon black pepper

½

teaspoon cayenne

¼

teaspoon paprika

Preheat the Cuisinart

®

Brick Oven to 500°F

on the convection bake setting with the

baking stone on the bottom rack in position

A. Preheat baking stone for at least 30

minutes. Line the baking tray with parchment

paper.

brk300_recipe(0.0).indd 5

4/26/07 9:46:33 AM

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