The word “Bruschetta” translates as “sweet bread” and is a favorite bread topping at weddings.
I’m sure you’ve had bruschetto bread before.
But the best bruschelto in town is homemade and made with homemade cheese, a traditional Italian staple that is often made into a savory cheese sauce.
This recipe, made with a traditional Swiss-style bruscher recipe, is one of my favorite and most beloved.
Ingredients 1/2 cup fresh, peeled and diced onion, chopped 1/4 cup finely chopped garlic 1/3 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely sliced 1 tablespoon grated parmesan cheese 1 tablespoon feta cheese, grated 1 cup shredded mozzarella cheese, shredded 1 cup mozzese cheese, freshly grated Directions In a food processor, pulse the onion, garlic, parsley and rosemary together until finely chopped.
Add the cheese and pulse until well combined.
Add in the parmesans and pulse a few more times.
Add a few teaspoons of feta and pulse.
Now, add in the mozzones and pulse just until incorporated.
Pour the mixture into the bread bowl, and spread it out evenly, about one-third of the way around.
The cheese will spread out, but keep it at a fairly even temperature, if possible.
Cover with foil, and bake at 350 degrees for 20 minutes.
Allow to cool completely before slicing.
Notes For best results, use a fluted or ricotta-style knife.
You can also use a serrated knife or a sharpie, but be sure to be careful not to cut into the sides of the bread.
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