Celebrating 35 Years
Goat Cheese & Tapenade Crostini
1 loaf (16 oz/450 g) French baguette
2 logs (4 oz/125 g each) goat cheese
Preheat oven to 400°F (200°C). Using Bread Knife, cut baguette into twenty-four 1/4-inch-thick (6-mm) slices. Cut each goat cheese log in half crosswise using Utility Knife; slice using Egg Slicer Plus®.
2Place bread slices on Large Round Stone with Handles. Top bread with slice of goat cheese and level Small Scoop of tapenade; flatten slightly with back of scoop. Bake 1012 minutes or until bread is toasted. Remove from oven to Stackable Cooling Rack. Serve warm.
Yield: 24 servings
Nutrients per serving:
(1 appetizer, average of sweet tapenades): Calories 110, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 17 g, Fiber 1 g, Protein 4 g
Oven Baked French Toast
1 loaf (8 ounces) French bread
1 1/2 cups milk
4 tablespoons granulated sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
Ground cinnamon (optional)
1 pound strawberries, stemmed and sliced (about 3 cups)
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Using Kitchen Spritzer, spray Rectangular Baker with vegetable oil. Using Bread Knife, cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight.
2Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar using Flour/Sugar Shaker. Slice strawberries with Egg Slicer Plus®; place in Classic Batter Bowl. Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast.
8 servings of 2 slices French toast and 1/3 cup strawberry topping
Nutrients per serving:
Approximately 200 calories and 6 grams of fat per serving
French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe it works best to cut the loaf on the diagonal in order to get large enough slices.
Chicken Salad Tea Sandwiches
1 can (5 ounces) chunk white chicken, well drained
2 tablespoons mayonnaise
2 tablespoons apricot jam
2 tablespoons raisins
1 tablespoon finely chopped onion
16 slices fresh, soft wheat bread
In Small Batter Bowl, combine chicken, mayonnaise, jam, raisins and onion.2
Using Small Scoop, place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly. Top with remaining bread slices. Center Cut-N-Seal® over bread; cut and seal.
- Use fresh herbs, spices and citrus to add flavor to foods instead of salt when you cook.
- Dial up the flavor in your recipes with fresh spices and hot peppers.
- Try lean ground turkey instead of ground beef to cut back on fat and cholesterol in your favorite recipes.
- Try using veggie pasta instead of regular pasta. Our peelers can help you in recipes like Vegetable Ribbon Pasta and Zucchini Linguine!
- Cook chicken with the skin on, but remove it before you eat it.
- Taste your food before you salt it, you might need much less than you think!
- Rinse and drain canned beans and vegetables before you eat them to lower the sodium ... our Can Strainer is the perfect tool for the job.