Bruschetta Two Ways

Cook Time - 2 Hours

Serves - 4-6

Difficulty - Easy

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Ingredients:

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

Directions —

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.


Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways
Bruschetta Two Ways