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Mushroom Bruschetta



MUSHROOM BRUSCHETTA
Bravo! Cucina Italiana Recipe

4 (1/2 inch) slices of fresh Ciabatta bread
8 tablespoons grated fresh Provolone
1 tablespoon olive oil
1 cup of your favorite mix of wild mushrooms, sliced
1/4 cup diced yellow onions
1 pinch crushed red pepper
2 tablespoons diced tomatoes
1/4 cup vegetable stock
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fresh chopped thyme
1 tablespoon butter
salt and pepper to taste
1 1/2 tablespoons Boursin cheese
1/4 teaspoon extra virgin olive oil (optional)
1/2 tablespoon fresh cracked pepper (optional)
fresh chopped parsley for garnish (optional)

Preheat oven to 350 degrees. Toast Ciabatta until golden brown. Remove from oven and cut in half. Place 1 tablespoon of provolone cheese on each piece of bread. Return to oven until cheese is melted. In a saute pan, heat 1 tablespoon olive oil over medium heat. Add mushrooms and saute until brown and liquid is evaporated. Add the onions and crushed red pepper. Cook until onions are soft.

 Add tomatoes, vegetable stock, lemon juice and salt and pepper and thyme. Heat through for about 3 to 4 minutes. Add butter and stir to combine. On a plate, place bruschetta bread. Top bruschetta bread with mushroom mixture. Top with Boursin cheese. Drizzle with olive oil and garnish with black pepper and parsley (as desired).

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