Trio Of Bruschetta Recipe
Roasted corn and arugula with goat cheese, balsamic tomatoes with basil and fresh mozzarella, caramelized onion and mushroom with gorgonzola
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Corn and Arugula Bruschetta
Balsamic Tomatoes and Basil Bruschetta
Caramelized Onion and Mushroom Bruschetta
Bruschetta Base
Method
Roasted Corn and Arugula Bruschetta
- 1
Prepare the Corn Mixture
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add fresh corn kernels and sauté for about 5-7 minutes until slightly charred. Add arugula, goat cheese, salt, and pepper; mix well.
Balsamic Tomatoes and Basil Bruschetta
- 2
Prepare the Tomato Mixture
In a bowl, combine cherry tomatoes, basil, mozzarella, balsamic vinegar, olive oil, salt, and pepper. Toss gently and set aside to marinate.
Caramelized Onion and Mushroom Bruschetta
- 3
Caramelize the Onions and Mushrooms
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and sauté for about 10 minutes until golden brown. Add sliced mushrooms, salt, and pepper, and cook for an additional 5-7 minutes until mushrooms are tender. Remove from heat and stir in gorgonzola.
Bruschetta Assembly
- 4
Toast the Baguette
Preheat the oven to 400°F (200°C). Place baguette slices on a baking sheet, brush with olive oil, and toast in the oven for about 5-7 minutes until golden.
- 5
