Pick Your Topping Bruschetta

• 24 Italian bread slices
• 3 tbsp. olive oil
• 4 cups onion, coarsely chopped
• 4 cloves garlic, minced
• 1 tbsp. dried rosemary, crushed
• 2 cups mozzarella, shredded
• 1 cup asiago, grated
• 1-1/2 tbsp. black pepper
• 4 cups fresh basil, washed and dried
• 2 cups fresh parsley, washed and dried
• 4 cloves garlic
• 1/4 cup pine nuts, toasted
• 1 cup asiago, grated
• 1 cup olive oil
• 1 cup dried tomatoes in oil, drained, chopped
• 1/2 cup pine nuts, toasted, coarsley chopped
• 1/2 cup scallions, minced
• 3 oz. asiago, grated
• 8 oz. provolone, shredded

1. Hills of Rome: In large skillet heat oil, add onions, and saute for 5 minutes.
2. Add garlic and continue sauteing an additional 8 minutes, or until caramelized, stirring often.
3. Stir in rosemary and cook 1 minute.
4. Remove from heat; cool completely.
5. Spread 1 tbsp.
6. onion mixture over each piece of bread.
7. Top with 2 tbsp.
8. of a mixture of mozzarella, asiago and pepper.
9. Pesto topping: In bowl of food processor, combine basil, parsley, garlic and pine nuts.
10. Process until smooth.
11. Add asiago and process 30 seconds.
12. Slowly add the oil while the motor is running.
13. Tuscan topping: Mix tomatoes, nuts, scallions, asiago and provolone.
14. Use 1-1/2 to 2 tbsp.
15. topping to sprinkle over top of bread.
16. General method: Spread 1 to 2 tbsp.
17. of desired topping on each slice of bread.
18. Bake bread at 400F for 6 to 8 minutes or until golden brown and heated through.
19. Serve immediately.

italian bread, olive oil, onion, garlic, rosemary, mozzarella, black pepper, fresh basil, fresh parsley, garlic, pine nuts, olive oil, tomatoes, pine nuts, scallions, provolone

Taken from www.foodgeeks.com/recipes/3853 (may not work)