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Bruschetta With Three Toppings

Ingredients

  • 24 Italian bread slices
  1. Spread 1-2 Tbsp of desired topping (recipes follow) on each  slice of bread.
  2. Bake bread until golden brown and heated through.

HILLS OF ROME TOPPING

  • 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, black
  1. In large skillet, heat oil, add onions, and saute 5  minutes.  Add garlic and continue sauting an additional 8 minutes,  or until caramelized, stirring often.  Stir in rosemary and cook 1  minute.
  2. 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

  • 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. In bowl of food processor, combine basil, parsley, garlic  and pine nuts.
  2. Process until smooth.  Add Asiago and process 30  seconds.
  3. Slowly add the oil while the motor is running.

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
  1. Mix tomatoes, nuts, scallions, Asiago and Provolone.
  2. Use 1  1/2 – 2 Tbsp. topping to sprinkle over top of bread.

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