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Title: Bruschetta
Categories: Bread Ethnic Pitts
Yield: 24 Servings
| 24 | Italian bread slices | |
| HILLS OF ROME TOPPING | ||
| 3 | tb | Olive oil |
| 1 | qt | Onion; coarsely chopped |
| 4 | Garlic clove; minced | |
| 1 | tb | Rosemary, dried; crushed |
| 2 | c | Mozzarella; shredded |
| 1 | c | Asiago; grated |
| 1 1/2 | tb | Pepper, black |
| PESTO TOPPING | ||
| 1 | qt | Basil, fresh; washed & dried |
| 2 | c | Parsley, fresh; washed/dried |
| 4 | Garlic clove | |
| 1/4 | c | Pine nuts; toasted |
| 1 | c | Asiago; grated |
| 1 | c | Olive oil |
| TUSCAN TOPPING | ||
| 1 | c | Dried tomatoes in oil, drained, chopped |
| 1/2 | c | Toasted pine nuts, coarsley chopped |
| 1/2 | c | 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
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