R oasted C herry T om atoes
Just a few ingredients yield a flavorful topping.
Top the pizza rounds, then serve any remaining
tomatoes alongside so guests can help themselves
to more as they please.
2
pints red and/or yellow cherry or grape
tom atoes, halved
1
Tbsp. extra virgin olive oil
2
to 4 cloves garlic, minced
2
tsp. balsamic vinegar
V z
tsp. dried or
1
tsp. chopped fresh oregano
1. In 13><9x2-inch disposable foil pan combine
tomatoes, oil, garlic, vinegar, and oregano.
2. For charcoal grill, place pan on grill directly over
medium coals for
8
to 9 minutes or until tomatoes
are wilted, stirring occasionally. Remove from grill.
(For a gas grill, preheat grill. Reduce heat to medium.
Place pan on grill rack. Cover and grill as above.)
Use to top the Pizza Poppers.
Oven M ethod Preheat oven to 450°F. Cook the
tomato mixture in 13x9x2-inch pan in the oven for
10
to
1 2
minutes, stirring occasionally.
Italian M eatballs
p r e p
35 m in.
b a k e
22 m in.
o v e n
400°F
Nonstick cooking spray
2
eggs, lightly beaten
V z
cup seasoned Italian fine dry bread crumbs
lA
cup grated Parm esan cheese
4
cloves garlic, minced
V z
tsp. salt
V z
tsp. black pepper
2
lb. lean ground turkey
8
oz. sweet Italian turkey sausage, removed
from casings
2
Tbsp. olive oil
1
tsp. smoked paprika or paprika
1
cup Smoky Tomato Sauce,
p a g e 9 4
Small fresh basil leaves (optional)
1. Preheat oven to 400°F. Lightly coat a 15x10x1-
inch baking pan with nonstick cooking spray.
2. In very large bowl mix together the eggs, bread
crumbs, cheese, garlic, salt, and pepper. Add ground
turkey and sausage; mix well. With damp hands or
an ice cream scoop (see “Shaping Meatballs,”
r i g h t )
form 24 to 30,
V A
to 2-inch meatballs
SHAPING
MEATBALLS
M eatballs w ill cook
more evenly when
you make them
the sam e size. Our
Test Kitchen used a
2
-ounce ice cream
scoop to measure
out these generously
sized meatballs.
Pop the meatballs
from the ice cream
scoop onto waxed
paper, shape into
balls with your hands
and place on prepared
baking sheet.
B
lue
_
D
ia m o n d
o
f i S
é
&
sa San
Ounce for ounce, Blue Diamond® Almonds have MORE vitamin E
than blueberries, MORE iron than spinach and 4x MORE fiber
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f
- a fro m t h e '.
Almond
People'
FOR COMPLETE NUTRITIONAL DATA REFER TO: USDA NATIONAL NUTRIENT DATABASE
FOR STANDARD REFERENCE. RELEASE 22,2009
M O RE
TH A N
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S N A C K
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