HILLS OF ROME TOPPING
PESTO TOPPING
TUSCAN TOPPING
Date: Fri, 26 Apr 1996 17:31:46 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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 saute 5
minutes. Add garlic and continue sauteing 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.
Posted By waring@infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
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