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
Makes 6 servings.
Tip: Croustades can also be cooked undera broiler.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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