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Ingredients

Tuscan Topping
1 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup toasted pine nuts, coarsely chopped
1/2 cup green onions, minced
1 cup (about 4 ounces) grated Asiago cheese
2 cups (8 ounces) shredded Provolone cheese

Pesto Topping
4 cups fresh basil leaves, washed and dried
2 cups fresh parsley leaves, washed and dried
4 cloves garlic
1/4 cup pine nuts, toasted
1 cup (about 4 ouncfes) grated Asiago cheese
1 cup olive oil

Hills of Rome Topping
3 tablespoons olive oil
1 quart onions, coarsely chopped
4 cloves garlic, minced
1 tablespoon dried rosemary, crushed
2 cups (8 ounces) shredded Mozzarella cheese
1 cup (about 4 ounces) grated Asiago cheese

Bruschetta
24 pieces Italian bread, from loaves that have been split and cut into 4-inch cubes

Description

Eat Wisconsin Cheese