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Mushroom and Tomato Bruschetta
Mushroom and Tomato Bruschetta
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Savory mushroom and tomato bruschetta with melted cheese, a delicious twist on a classic appetizer.
Ingredients:
  • 1 loaf Italian bread, cut into 3/4-inch thick slices
  • 0.5 cup olive oil
  • 0.5 pound diced fresh mushrooms
  • 5 green onions, minced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh parsley
  • 3 large tomatoes, diced
  • 1 teaspoon balsamic vinegar
  • 2 cups shredded mozzarella cheese
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat the broiler. Lay out bread slices in a single layer on a baking sheet.
  • Toast the bread under the broiler in the preheated oven for 1 to 2 minutes, ensuring not to burn it. Transfer the baking sheet to a wire rack and leave the broiler on.
  • In a skillet over medium heat, swirl in olive oil. Toss in mushrooms, green onions, garlic, salt, black pepper, and parsley. Sauté until mushrooms are tender and releasing juices, about 5 minutes. Take off heat.
  • Combine tomatoes and balsamic vinegar in a bowl while the mushrooms cook.
  • For each toasted bread slice, generously layer with the savory mushroom mixture, generously spread the tangy tomato mixture on top, and finish by sprinkling a generous amount of gooey mozzarella cheese.
  • Place back in the oven and broil for 5 minutes, or until the cheese is melted and the dish is heated through.

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