• 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


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.

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