Bruschetta with Cheese Toppings

For the Tuscan topping: Mix all the ingredients together.

For the Pesto topping: In the bowl of a food processor, combine the basil, parsley, garlic, and pine nuts. Process until smooth. Add the cheese and process 30 seconds. Slowly add the oil while the motor is running.

For the Hills of Rome Topping: In a large skillet, heat the oil. Add the onions and sauté 5 minutes. Add the garlic and continue sautéing an additional 8 minutes or until caramelized, stirring often. Stir in the rosemary and cook 1 minute. Remove from the heat and cool completely. In a separate bowl, mix together the cheeses and the pepper.

For the bruschetta, preheat the oven to 400°F (205°C) for a conventional oven; preheat to 350°F (175°C) if a convection oven is used.

Place the bread slices on a baking sheet. Top with your choice of toppings.

For Tuscan and Pesto Toppings, spread 1 to 2 tablespoons on each slice of bread.

For Hills of Rome Topping, spread 1 tablespoon of the onion mixture on each slice of bread, and then spread 2 tablespoons of the cheese mixture on top of the onion mixture.

Bake for 6 to 8 minutes (5 to 7 minutes for a convection oven) or until the bread is golden brown and heated through.

Serve immediately, 2 slices per serving.