Mushroom and grape tomato bruschetta
Author: Minnie@thelady8home
- Bread of your choice - 8 pieces
- Mushrooms (whole white, portobello,shiitake, cremini: any or a mixture of all) - 3 cups
- grape tomatoes - 1 cup
- Garlic chopped 1 tsp
- Olive oil (EVOO) 1 tbsp
- Balsamic Vinegar - 1 tbsp
- Red chili flakes (optional) - ½ tsp
- Salt and pepper to taste
- 1 cup coarsely chopped fresh basil leaves
- Fresh cilantro leaves - chopped half cup (optional)
- Red onions - chopped 2 tbsp (optional)
- Mozzarella cheese - 1 cup divided
- Butter (if needed)
- 1 extra clove of garlic (if needed)
- Wipe with a clean cloth and chop the mushrooms into bite size pieces
- slice the grape tomatoes into halves
- Heat oil and fry chopped garlic
- Add mushrooms and fry for 3 minutes till glossy
- Add the tomatoes, red chili flakes, salt.
- Fry for another 3-4 minutes till tomatoes start turning soft.
- Stir in chopped basil leaves and stir for another minute.
- Drizzle balsamic vinegar and pepper. Cook for another minutes and take off the stove.
- Take a sliced loaf of garlic bread
- Spread mozzarella
- Pile the mushrooms and tomatoes generously
- Sprinkle red onions, cilantro and some more mozzarella
- Toast till the cheese is all melted. You can broil for 2 minutes, but make sure the bread is not burnt.
- Spread butter on the slice and toast the bread till just about warm.
- Rub the clove of raw garlic well all over the warm buttered bread.
- Spread mozzarella, pile the mushrooms and onions, red onions and cilantro
- Put it back in the toaster over and toast till the cheese is all melted.
- Serve immediately.
Recipe by The Lady 8 Home at https://www.thelady8home.com/mushroom-and-grape-tomato-bruschetta/
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