Add a Recipe
1 tablespoon red onion, finely diced
1/4 cup yellow pepper, diced
1 cup tomato, diced
1 tablespoon balsamic vinegar
Salt and pepper, to taste
12-inch thin baguette, cut into 16 slices
1-2 tablespoons olive oil
1/3 cup prepared pesto
1 cup (4 ounces) Wisconsin provolone cheese, shredded
Italian seasoning, to taste
In medium bowl, combine onion, yellow pepper, tomato, and vinegar. Season with salt and pepper; set aside.
Meanwhile, line baking sheet with foil. Brush both sides of baguette slices lightly with oil.
Broil about 6-inches from heating element for 1 to 2 minutes per side, until lightly toasted.
Remove from oven. Spread each slice with teaspoon of pesto. Top each with about a tablespoon of bruschetta mi.
Divide cheese among slices and sprinkle with Italian seasoning.
Broil for 1 to 3 minutes until cheese is melted and just starting to brown in spots.
Servings: 16 pieces
Reprinted with permission from the Wisconsin Milk Marketing Board.