| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | App | 24 | Servings |
INGREDIENTS
| 24 | sl | Italian bread |
| 3 | tb | Olive oil |
| 1 | qt | Onion; coarsely chopped |
| 4 | Cloves garlic; minced | |
| 1 | tb | Rosemary; dried; crushed |
| 2 | c | Mozzarella; shredded |
| 1 | c | Asiago; grated |
| 1 1/2 | tb | Pepper; black |
| 1 | qt | Basil; fresh; washed & dried |
| 2 | c | Parsley; fresh; washed/dried |
| 4 | Cloves garlic | |
| 1/4 | c | Pine nuts; toasted |
| 1 | c | Asiago; grated |
| 1 | c | Olive oil |
| 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 |
INSTRUCTIONS
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 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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