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BelGioioso Cheese, Inc

 

Tuscan Bruschetta

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1 cup sun-dried tomatoes in oil
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup green onion, sliced
1 cup BelGioioso Romano cheese, grated
1 cup BelGioioso Parmesan cheese, shredded
24 slices crusty bread
Salt and pepper

Directions

Preheat oven to 400˚F. Chop tomatoes coarsely. Toast pine nuts in olive oil. Mix tomatoes, nuts, onions, cheese and spices. To assemble, spread 1-2 tablespoons of topping on each slice of bread. Bake for 6-8 minutes or until golden brown. Serve immediately.

 

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