Cuisinart Original

These pizzelle may be served as a savory appetizer or as an accompaniment to a meal


2   tablespoons olive oil
12 ounces heirloom cherry tomatoes
1   garlic clove, smashed
10 basil leaves, thinly sliced
¼  teaspoon kosher salt

1  cup unbleached, all-purpose flour
½ cup grated or shredded Parmesan cheese
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup olive oil
¼ cup water
   Parmesan shavings, for garnish
   Small basil leaves, for garnish

Nutritional information

Nutritional information per pizzelle with sauce
(about 1 tablespoon):
Calories 98 (50% from fat) • carb. 8g • pro. 1g • fat 7g
sat. fat 1g • chol. 0mg • sod. 96mg • calc. 9mg • fiber 0g


1. Make the sauce: Put the oil in a medium
saucepan over medium-high heat. Once
hot, add the cherry tomatoes and cook until
blistering and just starting to burst. Use a
wooden spoon to smash them and reduce
heat to medium. Simmer, stirring occasionally,
until thickened, about 20 minutes. During
the last minute of cooking, add the smashed
garlic, thinly sliced basil and salt. Remove from
heat and reserve.

2. Make the pizzelle: Put the flour, cheese,
pepper and salt in a large bowl and stir to
combine. Use a hand mixer to add the oil and
water. The mixture should resemble large

3. Preheat the Pizzelle Press in the closed
position with the browning control adjustment
set to the darkest setting.

4. Once the green indicator light illuminates, use
the measuring scoop to dollop batter onto
the center of each pizzelle circle. Close cover
and lock to begin the cooking time. The green
indicator light will turn off and re-illuminate
when pizzelle are ready. Use silicone-tipped
tongs to remove the pizzelle and carefully
transfer to a flat cooling rack. Repeat with
remaining batter.

5. To serve, spoon an even amount of sauce on
each pizzelle and garnish with a Parmesan
shaving and small basil leaf. For optimal
crispiness, serve immediately.

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