Pick Your Topping Bruschetta
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Ingredients
Hills of Rome topping
| 3 tbsp. | olive oil | | 4 cups | onion, coarsely chopped | | 4 cloves | garlic, minced | | 1 tbsp. | dried rosemary, crushed | | 2 cups | mozzarella, shredded | | 1 cup | asiago, grated | | 1-1/2 tbsp. | black pepper |
Pesto topping
| 4 cups | fresh basil, washed and dried | | 2 cups | fresh parsley, washed and dried | | 4 cloves | garlic | | 1/4 cup | pine nuts, toasted | | 1 cup | asiago, grated | | 1 cup | olive oil |
Tuscan topping
| 1 cup | dried tomatoes in oil, drained, chopped | | 1/2 cup | pine nuts, toasted, coarsley chopped | | 1/2 cup | scallions, minced | | 3 oz. | asiago, grated | | 8 oz. | provolone, shredded |
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Instructions
Hills of Rome:
In large skillet heat oil, add onions, and sauté for 5 minutes. Add garlic and continue sautéing 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 topping:
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 topping:
Mix tomatoes, nuts, scallions, asiago and provolone. Use 1-1/2 to 2 tbsp. topping to sprinkle over top of bread.
General method:
Spread 1 to 2 tbsp. of desired topping on each slice of bread. Bake bread at 400°F for 6 to 8 minutes or until golden brown and heated through. Serve immediately.
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