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BRUSCHETTA
Yield: 24 servings
24 Italian bread slices
3 T 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 T pepper
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
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
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.
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Bruschetta 07