Classic and Mushroom Bruschetta
Sandwiches • Italian
Description
Classic and Mushroom Bruschetta
Ingredients
- Tomatoes 6 pieces
- Basil 0 oz
- Garlic 5 cloves
- Olive Oil 7 teaspoons
- Fresh Mushrooms 5 oz
- Goat cheese 0 oz
- Meyer Lemon Juice 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Country Bread 16 pieces
Step-by-Step Guide
Step 1
For classic bruschetta, make small cross-shaped cuts on the tomatoes and dip them in boiling water for 10 seconds, then transfer to cold water. Peel off the skin. Cut in half and scoop out the seeds with a teaspoon. Chop into small cubes and mix with finely chopped basil, 1 minced garlic clove, and 2 tablespoons of olive oil. Mix well.
Step 2
For the mushroom bruschetta, heat 2 tablespoons of oil in a skillet and sauté the sliced mushrooms over medium heat for 5 minutes until softened. Remove from heat and transfer to a bowl. Add lemon juice, crumbled goat cheese, parsley, and cumin.
Step 3
Toast the bread and while it’s still hot, rub it with garlic cloves. Drizzle with olive oil, season with salt and pepper. Top the bread with the fillings.
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