Bruschetta with Wisconsin Cheese Toppings
Tuscan topping:
- 1 cup sun-dried tomatoes in oil, drained and chopped
- ½ cup toasted pine nuts, coarsely chopped
- ½ cup green onions, minced
- 1 cup (abour 4 ounces) grated Asiago cheese
- 2 cups (8 ounces) shredded Provolone cheese
- 4 cups fresh basil
- 2 cups fresh parsley
- 4 garlic cloves
- ¼ cup pine nuts, toasted
- 1 cup (about 4 ounces) grated Asiago cheese
- 1 cup olive oil
- tablespoons olive oil
- 2 large yellow onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon dried rosemary
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 cup (about 4 ounces) grated Asiago cheese
- Freshly ground pepper
- Italian bread loaves, split and cut into 24 4-inch pieces
Instructions:
Each topping recipe makes 3 cups. These toppings may also be used to top focaccia or pizza, or they can be rolled into bread dough before baking.
- For the Tuscan topping, mix all of the ingredients.
- For the pesto topping, in the bowl of a food processor, combine the basil, parsley, garlic, and pine nuts. Process until smooth. Add the cheese and process 30 seconds. Slowly add the oil while the motor is running.
- For the Hills of Rome topping, in a large skillet, heat the oil. Add the onions and sauté 5 minutes. Add the garlic and sauté an additional 8 minutes or until caramelized, stirring often. Stir in the rosemary and cook 1 minute. Remove from the heat and cool completely. In a separate bowl, mix the cheeses and pepper.
- For the bruschetta, preheat the oven to 400°F.
- Place the bread slices on a baking sheet. Top with your choice of toppings. For Tuscan and pesto toppings, spread 1 to 2 tablespoons on each slice of bread. For Hills of Rome topping, spread 1 tablespoon of the onion mixture on each slice of bread, and then spread 2 tablespoons of the cheese mixture on top of the onion mixture. Bake for 6 to 8 minutes, or until the bread is golden brown and heated through. Serve immediately.