Thin slices of toasted Italian bread are topped with a mixture of sun-dried tomatoes, toasted pine nuts, green onions, Romano and Parmesan cheeses and baked until golden brown.
1 (16-ounce) jar sun-dried tomatoes in oil, coarsely chopped
1/2 cup (2 1/2 ounces) pine nuts, toasted
1/8 cup olive oil
1/2 cup green onions, sliced
1 cup (3 ounces) grated Wisconsin Romano cheese
2 cups (8 ounces) Wisconsin Parmesan cheese, shredded
1 loaf crusty Italian bread, cut into 24 slices
Salt and ground black pepper, to taste
- Mix together tomatoes, nuts, onions, cheeses, salt and pepper. Spread 1 to 2 tablespoons on each bread slice.
- Bake in a preheated oven at 400°F (205°C) for 6 to 8 minutes or until golden brown.
- Serve immediately.
Makes 24 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.