Bruschetta #2

Yield: 24 Servings

Measure Ingredient
24 slices Italian bread
3 tablespoons Olive oil
1 quart Onion; coarsely chopped
4 Cloves garlic; minced
1 tablespoon Rosemary; dried; crushed
2 cups Mozzarella; shredded
1 cup Asiago; grated
1½ tablespoon Pepper; black
1 quart Basil; fresh; washed & dried
2 cups Parsley; fresh; washed/dried
4 Cloves garlic
¼ cup Pine nuts; toasted
1 cup Asiago; grated
1 cup Olive oil
1 cup Dried tomatoes in oil; drained; chopped
½ cup Toasted pine nuts; coarsley chopped
½ cup Scallions; minced
3 ounces Asiago; grated
8 ounces Provolone; shredded

HILLS OF ROME TOPPING

PESTO TOPPING

TUSCAN TOPPING

Date: Fri, 26 Apr 1996 17:31:46 -0700 From: Julie Bertholf <jewel1@...> Method: Spread 1-2 Tbsp of desired topping (recipes follow) on each slice of bread. Bake bread until golden brown and heated through. Conventional oven 400 F, 6-8 minutes; Convection oven, 350F, 5-7 minutes. Serve immediately.

Hills of Rome: In large skillet, heat oil, add onions, and saute 5 minutes. Add garlic and continue sauteing an additional 8 minutes, or until caramelized, stirring often. Stir in rosemary and cook 1 minute. Remove from heat, cool completely. Spread 1 Tbsp. onion mixture over each piece of bread. Top with 2 Tbsp. of a mixture of: Mozzarella, Asiago and pepper.

Pesto: In bowl of food processor, combine basil, parsley, garlic and pine nuts. Process until smooth. Add Asiago and process 30 seconds. Slowly add the oil while the motor is running.

Tuscan: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1½ - 2 Tbsp. topping to sprinkle over top of bread.

Source: Cheers magazine, May/June, 1993, per Kathy Pitts.

Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking

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