Caputo’s Crostini with Four Cheeses

1/2 cup Fontina cheese, shredded
1 cup Parmesan cheese, grated
1/2 cup Gorgonzola cheese, crumbled
1/2 cup fresh mozzarella cheese, shredded
4 T extra virgin olive oil
salt and pepper to taste
pinch of oregano
8 slices day old Italian bread, cut into bite sized cubes
4 T pinenuts, toasted
1/4 fresh parsley, chopped

Preheat oven to 400 degrees. In a small bowl, combine the four cheese with 3 tablespoons of the olive oil. Using a fork, mash the cheese into a paste. Add salt, pepper and oregano. Drizzle with the remaining olive oil. Combine the bread and cheese, mixing well.

Line a baking sheet with aluminum foil and spread the bread/cheese mixture on the foil. Sprinkle the pinenuts over the top and place in oven for 12 to 15 minutes, or until golden. Remove from the oven, break apart and place in a serving bowl. Sprinkle with chopped parsley and serve.

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