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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: BRUSCHETTA
Categories: Breads, Italian, Garlic
Yield: 24 servings
24 Italian bread slices
MMMMM-------------------HILLS OF ROME TOPPING------------------------
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, black
MMMMM-----------------------PESTO TOPPING----------------------------
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
MMMMM-----------------------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
Method: 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 saut#ing 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.
Source: Cheers magazine, May/June, 1993
per Kathy Pitts
Fidonet COOKING echo
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