5
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 2 quarts, approximately 32 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 2-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
2
⁄
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 20
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.
