Starters Recipe

Prepare and toast the baguette

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12 slices about 1/2-inch thick. Arrange slices on a baking sheet. Brush both sides lightly with 2 tablespoons of the olive oil. Bake 6–8 minutes until golden and crisp, flip halfway. When removed, while still warm, rub each toasted slice with a halved garlic clove (reserve remaining garlic for the mushroom mixture).

Make tomato topping

Core and dice the tomatoes into small 1/4-inch pieces. Finely dice the red onion and chiffonade the basil. In a bowl, combine tomatoes (from ingredients), red onion (use all), basil leaves (use half), 1 tablespoon olive oil, balsamic vinegar, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Taste and adjust salt/pepper. Let sit 10 minutes to macerate so juices mingle.

Cook mushroom-garlic topping

Thinly slice mushrooms. In a medium skillet over medium heat melt the butter with 1 tablespoon olive oil. Add sliced mushrooms in a single layer if possible, cook without moving 2 minutes to brown, then stir 3–4 minutes until golden. Add the reserved whole garlic clove smashed, thyme leaves, white wine, a pinch (about 1/4 tsp) of salt and continue to cook until liquid evaporates, about 1–2 minutes. Remove and discard the smashed garlic. Stir in lemon zest and 1/8 teaspoon black pepper. Taste and adjust seasoning.

Prepare whipped feta

If you don't have pre-made whipped feta, combine 3/4 cup crumbled feta with 2–3 tablespoons plain Greek yogurt in a blender or food processor; blend until smooth and spreadable. Transfer to a small bowl and stir in the snipped chives and honey; adjust honey to taste—should be a balanced sweet-salty spread.

Assemble bruschetta

Divide toasted baguette slices into three groups (4 slices each). Spoon a generous portion of tomato mixture on the first group, letting some juices soak into the toast. Top the second group with a mound of mushroom-garlic mixture. Spread a thin layer of whipped feta on the third group and finish with a drizzle of honey (about 1/4 tsp per slice) and an extra snip of chives. Sprinkle remaining basil over tomato bruschetta and optional red pepper flakes on the mushroom or whipped feta ones if desired.

Serve

Arrange the three sets on a platter; garnish with microgreens or arugula if using. Serve immediately so toasts remain crisp.

If using, scatter microgreens or arugula around the platter and lightly drizzle any remaining olive oil over the mushrooms. Offer extra salt, pepper, and red pepper flakes at the table.