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Mixed tomato, mushroom and spinach bruschetta
Mixed tomato, mushroom and spinach bruschetta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Savory vegetarian bruschetta, perfect as a flavorful appetizer or meal option.
Ingredients:
  • 8 slices Italian-style bread
  • 150g tub basil, cashew and parmesan chunky dip
  • 1/2 x 400g punnet tomato medley, halved
  • 165.00 ml fresh basil leaves, shredded
  • 20.00 ml red wine vinegar
  • 56.88 gm Australian extra virgin olive oil (see notes)
  • 300g button mushrooms
  • 1 garlic clove, crushed
  • 1 bunch English spinach, trimmed
Instructions:
  • Preheat the grill to medium heat. Arrange the bread slices in a single layer on a large baking tray. Grill each side for 2 minutes, or until golden brown. Remove from the grill and spread the dip evenly over the hot bread.
  • In a medium bowl, mix together the tomato, basil, vinegar, and 2 tablespoons of oil, creating a vibrant and flavorful combination.
  • In a non-stick frying pan over high heat, heat the rest of the oil. Cook mushrooms and garlic for 3 minutes until tender. Combine with the tomato mixture, stir well, then let it stand for 5 minutes before seasoning with salt and pepper.
  • Place the spinach in the pan over high heat and cook for 30 seconds, or until just wilted. Spoon the hot spinach onto warm bread, followed by the tomato mixture. Serve promptly.

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