Herb Mushroom Bruschetta Recipe
The Herb Mushroom Bruschetta Recipe is a simple, quick and yet delicious appetizer that you can make for a weeknight dinner or parties. All it takes is 10 minutes to make and you can serve it along with a glass of wine and some cheese for your parties.
The Herb Mushroom Bruschetta Recipe is a simple, quick and yet delicious appetizer that you can make for a weeknight dinner or parties. Bruschetta is an appetizer that does frequent rounds at parties hosted by me. It is essentially toasted baguette with olive oil, cherry tomatoes, cheese and basil. Very often, I give it my own personal twist; like vegetables with mushroom being the favorite. Here's my version of a herb infused mushroom topping served on a warm slice of baguette.
Other recipes you can try are:
- 1 Baguette
- 10 to 12 Button mushrooms , cleaned and sliced
- Mint Leaves (Pudina) , half a bunch
- 1 Lemon
- 4-5 cloves Garlic
- 3-4 Cherry tomatoes , quartered
- Salt and Pepper , to taste
How to make Herb Mushroom Bruschetta Recipe
To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.
Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved. Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.
To prepare the mushrooms, heat a tablespoon of olive oil in a pan. Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.
At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice. Continue to cook for a minute and turn off the heat.
To toast the baguette, slice the baguette and brush both the sides with olive oil. Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp. We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.
For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.
"I'm a foodie, that's exactly why I'm part of Archana's Kitchen." She began her career as a teacher at an international school in Bangalore and decided to give it all up for food! Shyma began blogging with absolutely no idea about food styling or photography. She didn't think it was as important. But with time she learnt otherwise. Her win at the Food Bloggers Association for the best photo blog was indeed reassuring. Her USP is fresh, fast simple food. If her recipes catch your attention, check out her website www.liquorish.in.