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These mushroom and tomato topped crostini can also be served sprinkled with grated Parmesan cheese and heated until cheese melts.

Ontario Mushroom Bruschetta

Serves 2 appetizers

Ontario Mushroom Bruschetta
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  • 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


  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.


* Sun-dried tomatoes softened in warm water, can also be used here.

Nutrients per serving (2 appetizers): 81 calories, 3 g total fat, 169 mg sodium, 12 g carbohydrates, 1 g fibre, 3 g protein.


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