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Provolone Bruschetta

Provolone Bruschetta



  1. Heat broiler.
  2. In medium bowl, combine onion, yellow pepper, tomato, and vinegar. Season with salt and pepper; set aside.
  3. Meanwhile, line baking sheet with foil. Brush both sides of baguette slices lightly with oil.
  4. Broil about 6-inches from heating element for 1 to 2 minutes per side, until lightly toasted.
  5. Remove from oven. Spread each slice with teaspoon of pesto. Top each with about a tablespoon of bruschetta mi.
  6. Divide cheese among slices and sprinkle with Italian seasoning.
  7. 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.