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Ingredients
1 small French baguette, cut
into 8 slices
60 ml (4 tbsp) cranberry
sauce
175 g (6 oz) brie, sliced
sesame seeds
Brie and cranberry crostini Serves 4
Oven accessory: glass turntable + metal tray + high wire
rack
1. Pre-heat grill on GRILL 1.
2. Place the slices of baguette on the high wire rack and cook
on GRILL 1 for 2-3 mins. or until lightly toasted.
3. Turn the slices over and spread each slice with cranberry
sauce.
4. Top with a slice of brie and sprinkle with sesame seeds.
5. Cook on Combination: GRILL 1 + SIMMER power for 3-4
mins. or until cheese has started to melt and sesame seeds
turn golden.
Ingredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (
1
/
2
tsp) salt
3 ml (
1
/
2
tsp) mustard powder
3 ml (
1
/
2
tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (1
1
/
2
oz) strong cheddar
cheese, grated
40 g (1
1
/
2
oz) Parmesan
cheese
25 g (1 oz) black olives,
stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Cheese, onion & olive scones
Dish: round baking sheet
Oven accessory: glass turntable+ metal tray
1. Place onion and oil in a bowl. Cover and cook on HIGH
power for 2 mins. or until softened. Drain.
2. Preheat oven on CONVECTION 200°C.
3. Sift together the flour, salt, mustard and cayenne with
seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk
together. Pour into flour mixture and bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick.
Cut out rounds using a 5 cm pastry cutter and brush with
beaten egg.
6. Place the dough rounds on a lightly greased baking sheet.
Place on the metal tray and cook on CONVECTION 200°C
for 12-18 mins. or until cooked and golden brown.
