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Categories:
egg whites red wine vinegar Mozzarella cheese onion pepperoni basil oregano salt mayonnaise tomato paste Bread
Viewed: 24 - Published at: 7 years agoIngredients
- 2 egg whites
- 2 teaspoons red wine vinegar
- 8 ounces mozzarella cheese, well chilled, cut into 1 inch cubes
- 1 small onion, halved (about 2 ounces()
- 1 12 ounces piece pepperoni, halved
- 12 teaspoon dried basil, crumbled
- 14-12 teaspoon dried oregano, crumbled
- 14 teaspoon salt (optional)
- 13 cup mayonnaise
- 13 cup tomato paste
- 8 slices French bread, lightly toasted (or Italian bread)
Method
- Place egg whites in the work bowl of a food processor with the steel blade and whip 8 seconds.
- With machine running, pour vinegar through feed tube and continue processing until whites are stiff, about 45 seconds.
- Using rubber spatula,gently transfer egg whites to 1-quart mixing bowl; do not wash out processor 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 edge of work bowl then blend using 3 on/off turns.
- Run spatula around edge of work bowl again and 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, about 3 1/2 to 4 minutes.
- Serve immediately.
