Provolone Bruschetta

Provolone Bruschetta - Baguette slices are topped with a well-seasoned bruschetta mix, pesto and provolone cheese.

Yield: 16 pieces

Ingredients

• 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

Instructions

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 mix.
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.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin