Bruschetta with Mushrooms and Fresh Cherry Tomatoes

Who can resist bruschetta rubbed with garlic and drizzled with extra virgin olive oil? Impossible!

This fresh, all year round version of Italian bruschetta is a great variation of the classics. Funghi trifolati, sweet cherry tomatoes marry perfectly with freshly toasted baguette or rustic bread of your choice.

The topping and the bread can be prepared beforehand and assembled right before serving.

Makes a perfect appetizer or side at summer barbecues outdoors.

Yields: 12-14 pieces

Ingredients:

1 lb funghi trifolati (sauteed mushrooms Italian style)

4 oz fresh cherry tomatoes

1 garlic clove

Extra virgin olive oil

Fresh parsley

Preparation:

Step 1: Using a bread knife cut the baguette on the diagonal into half inch slices.

Quarter and salt cherry tomatoes. Let them rest for a few minutes and release extra juice.

Drizzle each slice on both sides with olive oil. You can also use a brush for this purpose.

Step 2: Toast in the preheated oven or in the pan over medium heat. Reduce heat if needed. Bread slices should become light brown in the middle and golden brown around the edges.

Take one garlic clove and rub it lightly over edges of each bruschetta toast.

Mix pre-made sauteed mushrooms with cherry tomatoes and top on the garlicky bread toast.

Add a pinch of freshly chopped parsley for a fragrant fresh touch.

Full Recipe

Bruschetta with Mushrooms and Fresh Cherry Tomatoes

5 from 1 vote

Who can resist bruschetta rubbed with garlic and drizzled with extra virgin olive oil? Impossible!

Recipe authorAuthor: Svi

PREP TIME:15 minutes mins

COOK TIME:10 minutes mins

TOTAL TIME:25 minutes mins

SERVINGS: 12

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Ingredients

 

• 1 lb funghi trifolati sauteed mushrooms Italian style
• 4 oz fresh cherry tomatoes
• 1 garlic clove
• Extra virgin olive oil
• Fresh parsley
• 12-15 baguette slices

Instructions

 

• Using a bread knife cut the baguette on the diagonal into half inch slices.
• Quarter and salt cherry tomatoes. Let them rest for a few minutes and release extra juice.
• Drizzle each slice on both sides with olive oil. You can also use a brush for this purpose.Toast in the 390F preheated oven or in the pan over medium heat. Reduce heat if needed. Bread slices should become light brown in the middle and golden brown around the edges.
• Take one garlic clove and rub it lightly over edges of each bruschetta toast.
• Mix pre-made sauteed mushrooms with cherry tomatoes and top on the garlicky bread toast. Add a pinch of freshly chopped parsley for a fragrant fresh touch.

Notes

Find the recipe for Funghi Trifolati here: https://www.italianrecipebook.com/sauteed-mushrooms-with-garlic-and-parsley/

Nutrition

Calories: 114kcalCarbohydrates: 29gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 601mgFiber: 4gSugar: 1gVitamin A: 46IUVitamin C: 4mgCalcium: 6mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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As always, would love to hear from you. How did you like the garlic rubbed bread and mushroom with cherry tomato mix?

Let me know if the comments below 😉