Bruschetta with Mushrooms and Fresh Cherry Tomatoes
Who can resist bruschetta rubbed with garlic and drizzled with extra virgin olive oil? Impossible!
1lbfunghi trifolatisauteed mushrooms Italian style
4ozfresh cherry tomatoes
Extra virgin olive oil
Using a bread knife cut the baguette on the diagonal into half inch slices.
Quarter and salt cherry tomatoes. Let them rest for a few minutes and release extra juice.
Drizzle each slice on both sides with olive oil. You can also use a brush for this purpose.Toast in the 390F preheated oven or in the pan over medium heat. Reduce heat if needed. Bread slices should become light brown in the middle and golden brown around the edges.
Take one garlic clove and rub it lightly over edges of each bruschetta toast.
Mix pre-made sauteed mushrooms with cherry tomatoes and top on the garlicky bread toast. Add a pinch of freshly chopped parsley for a fragrant fresh touch.
Find the recipe for Funghi Trifolati here: http://www.italianrecipebook.com/sauteed-mushrooms-with-garlic-and-parsley/
Bruschetta with Mushrooms and Fresh Cherry Tomatoes https://www.italianrecipebook.com/bruschetta-with-mushrooms-and-fresh-cherry-tomatoes/