The Bread Lover's Bread Machine Cookbook Part 46

Artichoke and Mozzarella Crostini Makes 12 to 16 crostini

Marinated artichoke hearts and mozzarella cheese are a fantastic combination. If you try these once, you will make them again and again.

12 ounces mozzarella cheese, coa.r.s.ely grated1 or 2 small cloves garlic, pressed or mincedTwo 4-ounce jars marinated artichoke hearts, drained and chopped3 or 4 slices homemade white bread

[image]Preheat the oven to 400F.

[image]In a bowl, combine the cheese, garlic, and artichoke hearts; toss together. Place the bread on a baking sheet, spread some of the cheese and artichoke mixture on each slice, and bake for 8 to 10 minutes, until the topping is melted and golden brown. Cut each crostini into 4 strips. Serve immediately.

Black Olive and Cheese Crostini Makes 20 crostini, serves 10

Once I made these for a wedding reception with champagne that took place before the guests traveled on to a fancy restaurant for dinner. Despite the promise of an extravagant meal to come, the guests gobbled these up-they were so popular we couldn't keep up with the demand. Don't pa.s.s by this recipe because of the curry powder; it works beautifully here as a flavor accent and is not at all overpowering.

12 ounces medium cheddar cheese, shredded One 6-ounce can pitted California black olives, chopped by hand or in the food processor, still chunky1/2 cup minced fresh chives cup minced fresh chives11/4 cups mayonnaise cups mayonnaise1 tablespoon curry powder5 slices homemade white bread, cut into quarters

[image]Preheat the oven to 400F.

[image]Combine the cheese, olives, and chives in a bowl and toss together. In a separate bowl, stir together the mayonnaise and the curry powder; then add the mayonnaise to the cheese and olive mixture and stir to combine.

[image]Place the bread slices on a baking sheet, spread some of the mixture on each, and bake for 8 to 10 minutes, until the topping is melted and golden brown. Serve immediately.

Herb and Goat Cheese Toast Makes 1 dozen toasts

Fresh goat cheese melds so beautifully with other French cheeses. These toasts are wonderful with tomato soup.

6 slices homemade white, whole wheat, or country bread, cut in half1/4 cup plus 2 tablespoons olive oil cup plus 2 tablespoons olive oil12 ounces Montrachet or domestic chabis goat cheese12 ounces Swiss cheese, shredded3 tablespoons minced fresh chives2 teaspoons minced fresh tarragon2 cloves garlic, pressed

[image]Preheat the oven to 325F.

[image]Brush the bread with 1 1/4 cup of the olive oil and place in a single layer on a baking sheet. Bake the slices for 15 minutes, or until they just begin to brown. cup of the olive oil and place in a single layer on a baking sheet. Bake the slices for 15 minutes, or until they just begin to brown.

[image]In a bowl, combine the cheeses, herbs, 2 tablespoons olive oil, and garlic.

[image]Remove the toasts from the oven, pile the cheese mixture on in a thick layer, and return to the oven until melted, about 1 to 2 minutes. Remove from the oven and eat immediately.

Cinnamon Toast Fingers Makes 24 toast fingers, serves 6 to 8

This is real cinnamon toast, described by poets as disarmingly naive, probably because of its inherent simplicity. But oh the bouquet of warm cinnamon and a good homemade bread. When I make these, I use my delicate Vietnam Extra Fancy cinnamon from Penzeys Spices, and savor every bite. Use a bread with a close texture so that it won't flop around. These are perfect for afternoon tea for two, or more. Darjeeling with milk, please.

11/4 cups sugar cups sugar11/2 tablespoons ground cinnamon tablespoons ground cinnamonEight 1 1/2-inch-thick slices homemade white or whole wheat bread, crusts removed3/4 cup (1 cup (11/2 sticks) unsalted b.u.t.ter or margarine, melted, or b.u.t.ter-flavored cooking spray sticks) unsalted b.u.t.ter or margarine, melted, or b.u.t.ter-flavored cooking spray

[image]Preheat the oven to 350F. Line a large heavy baking sheet with parchment paper.

[image]Combine the sugar and cinnamon on a plate. With a pastry brush, brush both sides, tops, and bottoms of each slice of bread with melted b.u.t.ter or margarine or spray with the cooking spray. Then dip both sides of each slice into the cinnamon sugar. You may need to use your fingers or a spoon to sift sugar all over the bread. Place the slices in a single layer on the baking sheet. Bake until crisp, 10 to 14 minutes, turning the toasts once. Keep an eye on the toasts while they bake to prevent burning. Transfer the toasts from the baking sheet to a cutting board, and cut each slice into 3 wide strips. Serve immediately.

Almond Toasts Makes 8 toasts

Sweet almond toasts are known in France as bostock bostock. They are made in bakeries from day-old brioche, and are immensely popular snacks, sort of a flat almond croissant. Some bakeries sprinkle them with kirsch liqueur before baking, but unless you can get a bottle of a top grade brand from France, Germany, or Switzerland, and you are serving adults, the almonds are just fine on their own. Make these open-faced sandwiches with Brioche Bread Brioche Bread or or b.u.t.ter Bread b.u.t.ter Bread. Serve with cafe au lait, omelets, and a fruit salad.

3/4 cup (1 cup (11/2 sticks) unsalted b.u.t.ter sticks) unsalted b.u.t.ter3/4 cup sugar cup sugar5 ounces almonds, finely ground (11/2 cups) cups)1 large egg11/2 teaspoons almond extract teaspoons almond extractEight 1-inch-thick slices day-old homemade white bread, sliced from the center of the loaf1 cup sliced or chopped almonds, for sprinkling Sifted confectioners' sugar, for dusting

[image]Using an electric mixer, cream the b.u.t.ter and sugar until fluffy. Add the ground almonds, egg, and almond extract. Beat until a smooth paste is formed.

[image]Preheat the oven to 375F.

[image]Spread each slice of bread almost to the edges with the almond b.u.t.ter. Sprinkle with the sliced almonds. Place the bread in a single layer on an ungreased heavy baking sheet. Bake until the topping begins to brown and puff, and the bottoms of the bread are lightly toasted, about 15 to 20 minutes. Remove from the baking sheet to a serving tray, sprinkle with confectioners' sugar, and serve immediately or at room temperature.

Bruschetta

The original garlic bread, bruschetta are thick slices of chewy day-old bread that are toasted under the broiler or grilled over a wood or charcoal fire. A large clove of garlic is rubbed over the sandpaper-like surface of the toasted slices until the clove disappears completely into the pores of the bread. Then the slices are drizzled with a fruity, flavorful olive oil, the more character the better. There are no exact measurements needed here; one or two slices per person of a bread machine-made loaf would be sufficient. Bruschetta is a great appetizer for guests gathered around the grill sipping red wine, or as an accompaniment to soup or salads.

Homemade Italian, whole wheat Italian, French, or sourdough breadWhole peeled garlic cloves (1 clove per 2 slices of bread) or a whole head of garlic that has been cut in half horizontallyExtra-virgin olive oil in a small pitcher or cruet

Slice the bread into 2-inch-thick slices. Place the slices in a toaster, under a preheated broiler, or on an oiled rack about 4 inches above glowing coals or a gas grill. Toast both sides of the slices until golden brown. Impale the clove of garlic on a fork or hold the cut head by the stem or root end, and while the toast is still hot, rub it with the garlic, using as little or as much as you like. Drizzle the bruschetta with plenty of olive oil. Serve the toast hot.

Summer Tomato Bruschetta Makes 6 bruschetta

This should be made with vine-ripened tomatoes in the summer and fall.

Six 1-inch-thick slices homemade white or whole wheat country-style bread, preferably sliced from the center of a whole loaf2 to 3 cloves garlic, peeled, with a thin slice cut from the end of each clove1/2 cup extra-virgin olive oil cup extra-virgin olive oil4 large ripe tomatoes (preferably vine-ripened, just picked, and not refrigerated), cut into 1 1/2-inch slices3 tablespoons sherry wine vinega.r.s.ea salt and fresh-ground black pepper1 bunch fresh arugula, leaves only

Lightly toast both sides of the bread over a charcoal or gas grill, under the broiler, or in a toaster oven. Remove the toast from the heat, and rub one side of it with the cut end of a garlic clove. Place the bruschettaon a serving platter. Drizzle with olive oil and top each slice with overlapping slices of tomato. Drizzle with some vinegar and some more olive oil. Sprinkle with salt and a few grinds of black pepper, and scatter with arugula. Serve immediately.

Bruschetta with Cheese and Honey

This recipe comes to America from Italy's Badiaa Coltibuono cooking school. A beautiful, very simple dessert, it is best drizzled with a strong honey, such as buckwheat honey, and an a.s.sertive, fruity olive oil. In Italy, it was traditionally served with chestnut honey, estate olive oil, and pecorino toscano, pecorino toscano, a firm sheep's milk cheese. Since a firm sheep's milk cheese. Since pecorino toscano pecorino toscano is hard to find here, grill specialist Jay Harlow suggests you subst.i.tute Asiago, fontina, or Gruyere. Serve this bruschetta with a dessert wine or coffee. is hard to find here, grill specialist Jay Harlow suggests you subst.i.tute Asiago, fontina, or Gruyere. Serve this bruschetta with a dessert wine or coffee.

Homemade Italian, whole wheat Italian, French, or sourdough breadExtra-virgin olive oil in a small pitcher or cruetAsiago, fontina, or Gruyere cheese, cut into thick slicesDark, strong flower or herb honey

Slice the bread into 1-inch-thick slices and place them in a toaster or under a preheated broiler or on an oiled grill rack about 4 inches above glowing coals or over a gas grill. Toast one side of the bread until golden brown. Turn them and drizzle with a bit of olive oil, then a layer of cheese. Continue to toast the slices until the cheese is melted, keeping an eye on them so the bread does not burn. Transfer the bruschetta to a dessert plate and serve immediately drizzled with plenty of honey.

Old-Fas.h.i.+oned Tea Sandwiches

Savory little tea sandwiches are a popular and economical style of imaginative entertaining-a rediscovery. Once for a shoestring wedding, I brought Tupperware containers filled with sixteen dozen of my smoked turkey sandwiches as my gift. They almost caused a riot. Tea sandwiches are simply tiny sandwiches, a tasty filling encased by two slices of firm bread. One of the keys to these few-bite wonders is to take special care with the type of bread you use. Bread machine breads of just about any flavor work perfectly because of their tight, firm texture. Some people partially freeze the loaf first, to cut perfect slices by hand or with a home meat slicer. Spread a slice of bread with a topping, place another slice over the top, cut off the crusts, and cut the sandwich in half or quarters, or, if you prefer, into a geometric shape with the aid of a biscuit cutter. You can also leave tea sandwiches open-faced, in which case they are called canapes. You may wish to garnish the tops.

Sandwich fillings can be made a day ahead and the sandwiches a.s.sembled in a.s.sembly-line fas.h.i.+on the day of the party. This is especially fun if you have a helper. If I am preparing sandwiches for a large number of people, I make the sandwiches a day ahead and refrigerate them overnight in large plastic containers. If you make them a few hours ahead of serving they can also be stored this way, or stack them on a tray, and drape a damp paper towel or a clean damp tea towel over the top, followed by a sheet of plastic wrap, and refrigerate.

Here are some of my favorite tea sandwiches. Be sure the bread is thin and the filling is spread with a light hand. Arrange the sandwiches on a silver tray or platter for an elegant presentation.

Smoked Turkey Sandwiches Makes about 48 small sandwiches

11/2 pounds skinless hickory-smoked turkey breast, cut into chunks pounds skinless hickory-smoked turkey breast, cut into chunks6 scallions, both green and white partsAbout 1 1/2 cup mayonnaise, just enough to bind cup mayonnaise, just enough to bindSalt and black pepper2 loaves bread machine bread, thinly sliced (about 24 slices)

Place the turkey and scallions in the food processor and coa.r.s.ely grind. Add the mayonnaise and pulse to make a spreadable paste. Season with salt and pepper to taste. Spread the turkey mixture on half of the bread slices. Cover with the remaining slices. Trim the crusts and cut each sandwich into 4 triangles.

Cuc.u.mber and Watercress Sandwiches Makes about 32 small sandwiches

1 bunch watercress, bottom of stems removed, finely choppedSalt and black pepper4 tablespoons unsalted b.u.t.ter, softenedAbout 1 1/2 cup mayonnaise, just enough to bind cup mayonnaise, just enough to bindGrated zest of 1 small lemon1 long English hothouse cuc.u.mber, sliced11/2 loaves bread machine bread, thinly sliced (about 16 slices) loaves bread machine bread, thinly sliced (about 16 slices)

Season the watercress with salt and pepper to taste. Using a food processor, an electric mixer, or by hand, cream the b.u.t.ter and add the mayonnaise and lemon zest. Spread the mayonnaise b.u.t.ter on all the bread slices, sprinkle half of them with watercress, and cover the watercress with some cuc.u.mber slices. Cover with the remaining slices of bread. Trim the crusts and cut each sandwich into 4 triangles.

Avocado and Bacon Sandwiches Makes about 48 small sandwiches

11/2 tablespoons unsalted b.u.t.ter, softened tablespoons unsalted b.u.t.ter, softenedAbout 2 2/3 cup mayonnaise, just enough to bind cup mayonnaise, just enough to bind3/4 teaspoon Worcesters.h.i.+re sauce teaspoon Worcesters.h.i.+re sauceSplash of hot red pepper sauce2 firm-ripe avocados, peeled and halved2 loaves bread machine bread, thinly sliced (about 24 slices)8 slices bacon, cooked in a skillet until golden brown, drained on paper towels, and crumbled

Cream the b.u.t.ter and add the mayonnaise, Worcesters.h.i.+re sauce and hot pepper sauce. Spread the mayonnaise b.u.t.ter lightly on half of the bread slices. Slice the avocado halves and place a few slices on each piece of b.u.t.tered bread before sprinkling with the bacon. Cover with the remaining bread slices. Trim the crusts and cut each sandwich into 4 triangles.

Herb b.u.t.ter Sandwiches Makes about 48 small sandwiches

1 bunch flat-leaf parsley1 bunch fresh basil, leaves only1/4 cup chopped chives cup chopped chives1/4 cup mixed fresh aromatic herbs, such as marjoram, savory, and tarragon cup mixed fresh aromatic herbs, such as marjoram, savory, and tarragon3/4 cup (1 cup (11/2 sticks) unsalted b.u.t.ter, softened sticks) unsalted b.u.t.ter, softened8 ounces cream cheese, softened4 ounces goat cheese, softened2 loaves bread machine bread, thinly sliced (about 24 slices)