Bruschetta Recipe
Topped with mushrooms, tomatoes and parmesan cheese
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Ingredients
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Toppings
Bread
Method
Preparation
- 1
Prepare the mushrooms
Clean the mushrooms with a damp cloth and slice them thinly.
- 2
Prepare the tomatoes
Wash the tomatoes and dice them into small cubes.
- 3
Chop the garlic
Peel and mince the garlic cloves.
- 4
Prepare the basil
Rinse the fresh basil leaves and chop them finely.
Cooking
- 5
Sauté the mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown. Season with salt and black pepper to taste.
- 6
Mix the toppings
In a bowl, combine the sautéed mushrooms, diced tomatoes, minced garlic, chopped basil, and the remaining tablespoon of olive oil. Mix well and adjust seasoning with salt and pepper if needed.
- 7
Toast the bread
Preheat the oven to 180°C (350°F). Slice the baguette into 1-inch thick pieces and arrange them on a baking sheet. Toast in the oven for about 5-7 minutes until golden and crispy.
- 8
Assemble the bruschetta
Remove the toasted bread from the oven. Top each slice with a generous spoonful of the mushroom and tomato mixture. Grate fresh Parmesan cheese over the top before serving.
