Recipe via Meal-Master (tm) v8.02
Title: BRUSCHETTA
Categories: Breads, Italian, Garlic
Yield: 24 servings
24 Italian bread slices
MMMMM-------------------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
MMMMM-----------------------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
MMMMM-----------------------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 saut#ing 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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