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Bruschetta breads, ethnic, pitts 24 italian bread slices ----HILLS OF ROME TOPPING---- 3 tablespoon olive oil 1 quart onion; coarsely chopped 4 garlic clove; minced 1 tablespoon rosemary, dried; crushed 2 cup mozzarella; shredded 1 cup asiago; grated 1 1/2 tablespoon pepper, black ----PESTO TOPPING---- 1 quart basil, fresh; washed & dried 2 cup parsley, fresh; washed/dried 4 garlic clove 1/4 cup pine nuts; toasted 1 cup asiago; grated 1 cup olive oil ----TUSCAN TOPPING---- 1 cup dried tomatoes in oil, drained, cho; pped 1/2 cup toasted pine nuts, coarsley chopped 1/2 cup scallions; minced 3 oz asiago; grated 8 oz provolone; shredded 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 saut 5 minutes. Add garlic and continue sauting 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 1 1/2 - 2 Tbsp. topping to sprinkle over top of bread. Source: Cheers magazine, May/June, 1993 per Kathy Pitts Posted By waring@infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking Yield: 24 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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