Everyone loves to see a plate of bruschetta passed around and there are so many delicious mixtures you can pile on top of those crusty pieces. Blogger friend Susan from Savoring Time in the Kitchen recently posted a tomato and gouda bruschetta and they looked bright, summery and delicious.
As for me....give me mushrooms! Can't help it, I love 'em. I didn't find any morels this time, dried or otherwise, (darn it) but used shiitakes and some other wild mushrooms available at the market. The recipe calls for dried herbs, but I always use fresh.
As I recall, this recipe was originally from some Food Network show, but I've been making it so long I can't remember whose.
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons onion, minced
2 cups mixed mushrooms, chopped
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
Some shaves of Parmesan
Balsamic or red wine vinegar
In skillet heat olive oil. Cook onion until golden, add the garlic for the last minute or so. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Top baguette slices with mushrooms and then finish off with some shaved Parmesan and serve.
Preheat oven to 425. Slice a baguette at an angle. Brush one side lightly with olive oil and bake for 10 minutes or until toasted.