BRUSCHETTA WITH THREE DIFFERENT TOPPINGS

24 Italian bread slices
FOR HILLS OF ROME TOPPING:
3 tablespoons olive oil
4 cups coarsely chopped onion
4 garlic clove, minced
1 tablespoon dried crushed rosemary
2 cups shredded mozzarella
1 cup grated Asiago cheese
1 1/2 tablespoons ground black pepper
FOR THE PESTO TOPPING:
4 cups fresh basil, washed and dried
2 cups fresh parsley, washed &dried
4 garlic clove
1/4 cup pine nuts, toasted
1 cup grated Asiago cheese
1 cup olive oil
FOR THE TUSCAN TOPPING:
1 cup dried tomatoes in oil, drained, chopped
1/2 cup toasted pine nuts, coarsely chopped
1/2 cup minced scallions
3 ounces asiago, grated
8 ounces provolone, shredded

Spread 1 to 2 Tbsp of desired topping (directions for each type 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 to saute for 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 to 2 Tbsp. topping to sprinkle over top of bread.

Servings: 24
Source: Cheers magazine, May/June, 1993