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Title: Bruschetta #2 Categories: App Yield: 24 Servings 24 sl Italian bread ---------------------------HILLS OF ROME TOPPING--------------------------- 3 tb Olive oil 1 qt Onion; coarsely chopped 4 Cloves garlic; 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 Cloves garlic 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 Date: Fri, 26 Apr 1996 17:31:46 -0700 From: Julie Bertholf 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 saute 5 minutes. Add garlic and continue sauteing 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 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |