Bruschetta Two Ways

One baguette

3 plum tomatoes, peeled, seeded, and diced

4 tbs. olive oil

Fresh basil

2 cloves of peeled fresh garlic

1/2 tsp. Balsamic vinegar 

Salt and pepper

6oz. Diced mixed mushrooms (I use, baby Bella, shiitake and chantarelle)

2 tbs. butter

2 tbs. olive oil

1 shallot diced

2 tbs of chopped fresh rosemary

Lemon

Salt and pepper

Slice the baguette into 1/2” slices, and toast in a large toaster oven, or on a cookie sheet in a 375 degree oven.

For the tomato bruschetta:

In one bowl, place the tomatoes, 1/2 clove diced garlic, 1/2 tsp. balsamic vinegar, the olive oil, salt and pepper.

For the mushroom bruschetta:

Melt  the butter and olive oil in a sauté pan, gently sauté the shallots until translucent, add the diced mushrooms and sauté until the mushrooms are soft and juicy. Add the chopped rosemary, a squeeze of lemon, salt and pepper to taste.

Place the toasted slices of baguette on a serving tray, and rub each piece of toast with the halved garlic. Pile the tomatoes by the spoonful on half of the toasts, sprinkle with slivered fresh basil. Pile a spoonful of mushrooms on the remaining toasts, add a little fresh rosemary to each or slivered basil. Drizzle a little olive over the toasts.