Grilled bruschetta or crostini,
topped with sun-dried tomatoes, provolone and Parmesan cheeses.
Wood-Fired
Parmesan and Sun-Dried Tomato Crustades
- 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: Croustades can also
be cooked under a broiler.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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