MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: BRUSCHETTA
  Categories: Breads, Italian, Garlic
       Yield: 24 servings
      24    Italian bread slices
 MMMMM-------------------HILLS OF ROME TOPPING------------------------
       3 T  Olive oil
       1 qt Onion; coarsely chopped
       4    Garlic clove; minced
       1 tb Rosemary, dried; crushed
       2 c  Mozzarella; shredded
       1 c  Asiago; grated
   1 1/2 T  Pepper, black
 MMMMM-----------------------PESTO TOPPING----------------------------
       1 qt Basil, fresh; washed & dried
       2 c  Parsley, fresh; washed/dried
       4    Garlic clove
     1/4 c  Pine nuts; toasted
       1 c  Asiago; grated
       1 c  Olive oil
 MMMMM-----------------------TUSCAN TOPPING----------------------------
       1 c  Dried tomatoes in oil,
            -drained, chopped
     1/2 c  Toasted pine nuts, coarsley
     1/2 c  Scallions; minced
       3 oz Asiago; grated
       8 oz Provolone; shredded
   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 saut# 5
   minutes.  Add garlic and continue saut#ing 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
                           Fidonet COOKING echo
 * Sam Waring
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