Turkey Bruschetta with Mezzo Secco and Jack Cheese

From: Chef Kevin Millonzi, Restaurant Prov, Providence, RI. Yield: 8 servings.

TURKEY CUTLETS:
8 5-oz. turkey cutlets, pounded thin
1 lb. grated Wild Mushroom and Leek
Jack Cheese 8 3/4" thick slices
Italian bread
1/2 cup extra virgin olive oil

SALAD:
6 oz. julienne tomatoes
6 o

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish