Bruschetta #2
| Yield: | 24 Servings |
| Categories: |
| 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 |
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