I love Bruschetta and I love mushrooms, so what better than Mushroom Bruschetta?!
From our Kitchen to yours, Enjoy
1 small baguette, thinly sliced (about 24 slices)
1 tablespoon extra virgin olive oil
2 cloves garlic
2 tablespoons extra virgin olive oil
2 scallions, minced
12 oz fresh mushrooms (try an assortment, any kind will work!)
1 teaspoon fresh thyme leaves
salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon minced flat-leaf parsley
Set oven rack to the middle and preheat to 350.
Add 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
Place the bread on a baking sheet and bake until the crostini is golden brown and crisp, about 6-7 minutes.
Remove the pan from the oven when crostini are done and give each piece a swipe with the clove of garlic.
In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to evenly coat.
Turn the heat off when there's no liquid remaining, add the parsley and stir to distribute evenly. Let the mushrooms cool to room temperature.
When you’re ready to serve, top each slice of crostini with the mushroom mixture.