This is a classic Italian appetizer with a twist. Instead of the typical toasted bread topped with tomatoes, parmesan cheese, garlic, and fresh basil, mix it up a little! For a change of pace you can use even more flavorful sun dried tomatoes and hearty mushrooms.
bruschetta with mushroom and sun dried tomato
This recipe comes together in no time, and it's very hard to mess it up! I like to slice the bread up thick so it doesn't fall apart and on the diagonal for bigger servings. Of course, always be sure to find the highest quality ingredients because you can taste the difference.
crusty Italian bread, sliced
2 tbsp extra virgin olive oil
12 oz box of baby portobello mushrooms, sliced
6 large sun dried tomatoes, chopped
1 to 2 tablespoon garlic puree
½ teaspoon salt
¼ teaspoon pepper
1 to 2 tbsp high quality white balsamic reduction
½ cup parsley, chopped
2 tbsp fresh grated Romano cheese
Brush 4 slices of bread with olive oil and bake in the oven at 400 degrees until golden crispy. Set aside.
In a large skillet heat the oil over medium high until hot but not burning. Add mushrooms, sun dried tomatoes and garlic puree with salt and pepper. Cook for 3 minutes.
Turn off the heat and add the balsamic reduction and parsley.
Top the bread with mushroom tomato mixture. Sprinkle with cheese over the top.