Tiscali Lifestyle Food & Drink

Ingredients

Bread, of course, any type but French and Italian cut into small slices works best.

Romano Topping

3 tb 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

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

Tuscan Topping

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

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.

Romano Topping: In large pan, heat oil, add onions, and saute for 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 Topping: 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 Topping: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1 1/2 - 2 tbsp topping to sprinkle over top of bread.

Back to the Italian menu