Recipes | Ontario Mushroom Bruschetta
Ontario Mushroom Bruschetta
These mushroom and tomato topped crostini can also be served sprinkled with grated Parmesan cheese and heated until cheese melts.
Ingredients
Servings
- 1 Small Ontario Onion, Thinly Sliced
- 2 Cloves Garlic, Minced
- 2 Tbsp. Olive Oil
- 8 oz. Mixed Ontario Mushrooms (Shiitake, Cremini, Button, Etc.)
- 1/4 Cup Chopped Oil-Packed Sun-Dried Tomatoes*
- 1 Tomato, Seeded and Diced
- 1/4 Cup Chopped Fresh Basil
- 1/4 Tsp. Each of Salt and Freshly Ground Pepper
- 24 Baguette Slices
Instructions
Step 1
In large skillet, cook onion and garlic in oil over medium heat, stirring often, until lightly browned and softened, about 5 minutes.Step 2
Cut mushrooms into half slices and add with the sun-dried tomatoes to skillet. Cook until lightly browned, about 5 minutes.Step 3
Remove from heat and stir in tomato, basil, salt and pepper.Step 4
Toast baguette slices in 400°F (200°C) oven for about 6 minutes, turning once, or until lightly browned.Step 5
Serve mushroom topping warm or at room temperature on crostini.
*Sun-Dried Tomatoes softened in warm water can also be used here.
