Recipe#58

Title: Bruschetta 07

Newsgroups: rec.food.recipes 
 From: waring@infomail.com (Sam Waring) 
 Subject: Bruschetta 
 Date: Thu, 5 Jan 1995 06:23:00 +0000 
 Message-ID: <9501062045.ay10073@post.demon.co.uk> 

Yield: 24 servings
 24 Italian bread slices
 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
 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 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
 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 sauting 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.