Bruschetta with Cheese Toppings

These toppings may also be used to top focaccia or pizza, or they can be rolled into bread dough before baking.

Recipe Ingredients:

Tuscan Topping:
1 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup toasted pine nuts, coarsely chopped
1/2 cup green onions, minced
1 cup (about 4 ounces) grated Asiago cheese
2 cups (8 ounces) shredded Provolone cheese

Pesto Topping:
4 cups fresh basil leaves, washed and dried
2 cups fresh parsley leaves, washed and dried
4 cloves garlic
1/4 cup pine nuts, toasted
1 cup (about 4 ouncfes) grated Asiago cheese
1 cup olive oil

Hills of Rome Topping:
3 tablespoons olive oil
1 quart onions, coarsely chopped
4 cloves garlic, minced
1 tablespoon dried rosemary, crushed
2 cups (8 ounces) shredded Mozzarella cheese
1 cup (about 4 ounces) grated Asiago cheese

Bruschetta:
24 pieces Italian bread, from loaves that have been split and cut into 4-inch cubes

Cooking Directions:

1. For the Tuscan topping: Mix all the ingredients together.
2. 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.
3. For the Hills of Rome Topping: In a large skillet, heat the oil. Add the onions and sauté 5 minutes. Add the garlic and continue sautéing 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 together the cheeses and the pepper.
4. For the bruschetta, preheat the oven to 400°F (205°C) for a conventional oven; preheat to 350°F (175°C) if a convection oven is used.
5. Place the bread slices on a baking sheet. Top with your choice of toppings.
6. For Tuscan and Pesto Toppings, spread 1 to 2 tablespoons on each slice of bread.
7. 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.
8. Bake for 6 to 8 minutes (5 to 7 minutes for a convection oven) or until the bread is golden brown and heated through.
9. Serve immediately, 2 slices per serving.

Makes 12 servings.

Note: Each topping recipe makes 3 cups.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.