Pick Your Topping Bruschetta

by Kathleen Morrison

Servings: 24 servings

INGREDIENTS

24 Italian bread slices

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

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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Tagged: appetizers, bruschetta add tags

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