Bruschetta

Ingredients

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 olive oil
1 c dried tomatoes in oil, drained, chopped
1/2 c toasted pine nuts, coarsley chopped
1/2 c scallions, minced
3 ounces Asiago, grated
8 ounces Provolone, shredded

Instructions

Yield: 24 servings. 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.