Wood-Fired Parmesan and Sun-Dried Tomato Crustades
Grilled bruschetta or crostini, topped with sun-dried tomatoes, provolone and Parmesan cheeses.
1 narrow baguette (about 12 ounces), thinly sliced
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
- Prepare grill according to manufacturer’s instructions.
- Rub slices of bread with garlic. Arrange tomatoes over bread; layer or sprinkle with provolone. Sprinkle with Parmesan.
- Place croustades on medium-hot grill. Cover and grill about 3 to 5 minutes, until bottoms are lightly browned and cheese melts.
- Arrange on platter and garnish with fresh oregano springs.
Makes 6 servings.
Tip: Crustades can also be cooked under a broiler.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.