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 MMMMM * Sam Waring * curmudgn@flash.net * waring@purch.ci.austin.tx.us ------- end of forwarded message -------