Mushroom bruschetta recipe
These are so incredibly delicious! So easy to make and such a yummy treat. Great for when you feel like snacking on something while watching TV or when your family wants some tasty finger food.
There’s hardly any work involved here, and a lot of love goes into making it.
Paying attention to the small details is what makes this recipe such a winner. Hints of garlic, a bit of olive oil, fried onion, and the fresh taste of chives all work together in harmony.
I love making these bite-sized and serving them with an assortment of cheeses and a vegetable salad.
2 long rolls / baguette
20 champignon mushrooms
1 large clove of garlic
1 large onion
50 grams grated cheese of choice
2-3 Tbsp finely chopped chives
Ground black pepper
1 tsp salt
1. Finely dice the onion, heat a pan with 2 Tbsp of oil and sauté the onion for around two minutes. Slice the mushrooms and sauté on high heat for a minute, then remove from the heat.
2. Preheat an oven to 180°C. Slice the roll into 4-5 mm slices and toast them for 5 minutes in the oven. You can also toast them in a panini press until you get golden grill lines, or you can also just skip this step.
3. Cut the clove of garlic in half and rub over the slices of bread. Brush or drizzle each slice with olive oil.
4. Place a generous teaspoon of mushrooms and onion on each slice. You can serve it as is or continue to the next step.
5. Sprinkle with grated cheese and bake in a hot oven for around 2 minutes until the cheese melts.
6. Sprinkle with chopped chives and serve with assorted cheeses and vegetables.