COLD MUSHROOM BRUSCHETTA

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Cold Mushroom Bruschetta image

A slight twist on a traditional recipe, this mushroom bruschetta is sure to be a hit whether entertaining or as a side for a nice Italian meal.

Provided by KoalaFace

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 2h25m

Yield 24

Number Of Ingredients 7

1 (8 ounce) package portobello mushrooms, finely chopped
2 small Roma tomatoes, finely chopped
1 small shallot, finely chopped
2 tablespoons olive oil, divided, or more to taste
3 cloves garlic, minced
sea salt and ground black pepper to taste
1 French baguette, sliced into 1/2-inch rounds

Steps:

  • Combine mushrooms, tomatoes, shallot, 1 tablespoon olive oil, and garlic in a bowl. Season with salt and pepper. Chill mixture for at least 2 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Brush baguette slices with remaining olive oil. Arrange slices on a baking sheet.
  • Bake in the preheated oven until golden brown and crisp, 5 to 10 minutes.
  • Spread mushroom mixture over the baguette slices. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 8.9 g, Fat 1.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 106.4 mg, Sugar 0.7 g

*** Explore more Cold Mushroom Bruschetta Recipes »

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