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Wood-Fired Parmesan and Sun-Dried Tomato Crustades recipe

Grilled bruschetta or crostini, toppedwith sun-dried tomatoes, provolone and Parmesan cheeses.

Recipe: Wood-Fired Parmesanand Sun-Dried Tomato Crustades

1 narrow baguette (about 12 ounces), thinlysliced
1 large garlic clove, peeled
2/3 cup coarsely chopped oil-packed sun-dried tomatoes
6 ounces Wisconsin Provolone cheese, thinly sliced or shredded
2 tablespoons grated Wisconsin Parmesan cheese
Fresh oregano sprigs for garnish

  • Prepare grill according to manufacturer’sinstructions.
  • Rub slices of bread with garlic. Arrangetomatoes over bread; layer or sprinkle with provolone. Sprinklewith Parmesan.
  • Place croustades on medium-hot grill.Cover and grill about 3 to 5 minutes, until bottoms are lightlybrowned and cheese melts.
  • Arrange on platter and garnish with freshoregano springs.

    Makes 6 servings.

    Tip: Croustades can also be cooked undera broiler.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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