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15
Italian Vegetarian
Focaccia Round
Serves 2
2 small round cheese and olive focaccia
1
1
⁄2 tablespoons pesto
125g roma or egg tomatoes, sliced
100g bocconcini cheese, drained
and sliced
1 medium Spanish onion, thinly sliced
1 tablespoon balsamic vinegar
1
1
⁄2 tablespoons extra virgin oil
Salt and freshly ground pepper, optional
1. Preheat Grill until green ‘READY’
light illuminates.
2. Split focaccia in half to form two
sandwiches. Spread cut sides with
pesto. Combine tomatoes, cheese,
onion, vinegar, oil and seasonings
then divide tomato mixture
evenly and spoon over pesto on
two focaccia halves. Cover with
remaining focaccia halves.
3. Place prepared focaccias into
preheated Grill, close the lid and
cook until golden, crisp and heated
through, approximately 6-8 minutes or
until desired doneness.
4. Serve immediately.
Proscuitto Baguette
Serves 2
2 small-medium baguette rolls
80g Italian proscuitto
75g bocconcini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper, optional
1 tablespoon extra virgin olive oil
1. Preheat Kambrook Stainless Steel
Health Grill until green ‘READY’
light illuminates.
2. Split baguette in half. Fill with layers of
prosciutto, cheese and basil. Season
to taste and drizzle with oil.
3. Place prepared baguettes into
preheated Kambrook Stainless
Steel Health Grill, close the lid and
cook until golden, crisp and heated
through, approximately 6-8 minutes or
until desired doneness.
4. Serve immediately, cut in half.
KCG200_IB_FA.indd 15 11/02/10 10:24 AM