| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Sandwiches, Appetizers, Quick/easy, Processor | 3 | Servings |
INGREDIENTS
| 2 | Egg whites | |
| 2 | ts | Red wine vinegar |
| 8 | oz | Mozzarella cheese (well |
| Chilled), cut into 1" cubes | ||
| 1 | sm | Onion; halved |
| 1 1/2 | oz | Piece pepperoni; halved |
| 1/2 | ts | Dried basil; crumbled |
| 1/4 | ts | To 1/2 t dried oregano crumbled |
| 1/4 | ts | Salt (optl) |
| 1/3 | c | Mayonnaise |
| 1/3 | c | Tomato paste |
| 8 | sl | French or Italian bread |
| Lightly toasted |
INSTRUCTIONS
BON APPETIT 9/82 Steel Knife: Place egg whites in work bowl and whip 8 seconds. With machine running, pour vinegar through feed tube and continue processing until whites are stiff, about 45 seconds. Using rubber sptaula, gently transfer egg whites to 1-quart mixing bowl; do not wash out work bowl. Combine cheese, onion, pepperoni, basil, oregano and salt in work bowl and blend 10 seconds, stopping once to scrape down sides of work bowl. Add mayonnaise and blend 5 seconds. Add 1/4 of egg whites and mix using 2 on/off turns. Add remaining egg whites. Run spatula around inside of work bowl, then blend using 3 on/off turns. Run spatula around inside of work bowl again. Mix using 1 more on/off turn. Preheat broiler. Spread 2 teaspoons tomato paste over each slice of bread. Mound 1/4 cup cheese mixture on each. Arrange on baking sheet. Broil 6 inches from heat source until tops are puffed and golden brown, about 3-1/2 to 4 minutes. Serve immediately. MM Norma_Wrenn MSN Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97
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