Ontario Mushroom Bruschetta

Makes 24 appetizers

Serves 2 appetizers

81

Ontario Mushroom Bruschetta

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Ingredients

• 1 small Ontario Onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (25 mL) olive oil
• 8 ozs (250 g) mixed Ontario Mushrooms, (shiitake, cremini, button etc)
• ¼ cup (50 mL) chopped oil-packed sun-dried tomatoes*
• 1 tomato, seeded and diced
• ¼ cup (50 mL) chopped fresh basil
• ¼ tsp (1 mL) each salt and freshly ground pepper
• 24 baguette slices

Instructions

1. In large skillet, cook onion and garlic in oil over medium heat, stirring often, until lightly browned and softened, about 5 minutes.
2. Cut mushrooms into half slices and add with the sun-dried tomatoes to skillet. Cook until lightly browned, about 5 minutes.
3. Remove from heat and stir in tomato, basil, salt and pepper.
4. Toast baguette slices in 400°F (200°C) oven for about 6 minutes, turning once, or until lightly browned.
5. Serve mushroom topping warm or at room temperature on crostini.

Notes