Thin slices of toasted Italian bread aretopped with a delicious mixture of sun-dried tomatoes, toastedpine nuts, green onions, and Romano and Parmesan cheeses andbaked until golden brown.
Recipe: Tuscan Bruschetta
1 (16-ounce) jar sun-dried tomatoes inoil, coarsely chopped
1/2 cup (2 1/2 ounces) pine nuts, toasted
1/8 cup olive oil
1/2 cup green onions, sliced
1 cup (3 ounces) grated Wisconsin Romano cheese
2 cups (8 ounces) Wisconsin Parmesan cheese, shredded
1 loaf crusty Italian bread, cut into 24 slices
Salt and pepper, to taste
Makes 24 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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