GE 106796 Owner's Manual

Contents

12Grilled Tomatoes with Cumin ButterPreparation time: 10 minutesGrilling time: 5-6 minutesYield: 4 servings2 1⁄2 tablespoons butter1 teaspoon ground cumin1. Melt the butter in a small saucepan; remove from heat and stir in the cumin andsalt and pepper.2. Brush the tomato slices on one side with half of the cumin butter. Place them,brushed side down, on the grill and grill for 2 to 3 minutes or until very lightlybrowned on one side.3. Brush the tops of the tomatoes with the remaining cumin butter. Turn and grillfor 2 to 3 minutes more or until very lightly browned, but not falling apart.Tomato BruschettaPreparation time: 15 minutesGrilling time: 4 minutesYield: 6 to 8 appetizer servings2 large red ripe tomatoes (about11⁄4 pounds), cored, seeded, and diced1⁄2 cup coarsely chopped fresh basil2 tablespoons peeled and dicedred onion, (optional)About 1⁄4 cup extra-virgin olive oil, divided1. In a small bowl, combine the tomatoes, basil, red onion (if desired),2 tablespoons of the olive oil, the minced garlic, vinegar, and salt andpepper. Cover and let stand at room temperature for at least 30 minutesbut not longer than 2 hours.2. Place the bread slices on the grill. Grill for 4 to 5 minutes or until the bread islightly toasted and golden on both sides, turning once.3. Remove and immediately rub the edges and one side of each slice with a garlicclove half. (Use a half clove for every 2 slices.) Drizzle about 1⁄2 teaspoon of oliveoil onto the garlic-rubbed side of each slice.4. Stir the tomato mixture with a large spoon to thoroughly moisten; top each breadslice with about 11⁄2 tablespoons of the tomato mixture. Place on a platter andserve immediately.1 clove garlic, peeled and minced1 teaspoon balsamic or red wine vinegarSalt and pepper12 slices crusty French bread, cutdiagonally, about 3⁄4 inch thick3 cloves garlic, peeled and halvedSalt and pepper to taste2 large, firm ripe tomatoes, slicedabout 3⁄4 -inch thick