Bruschetta #2
24 Servings
Ingredients
| Quantity | 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 |
Directions
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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