Mushroom And Tomato Bruschetta Food

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

BRUSCHETTA WITH SAUTEED MUSHROOMS

Steps:

• Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
• In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
• Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

PORTOBELLO MUSHROOM BRUSCHETTA

Steps:

• Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
• Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
• Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
• Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

MUSHROOM OLIVE BRUSCHETTA

Steps:

• In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

MUSHROOM AND SUN DRIED TOMATO BRUSCHETTA

Steps:

• Heat the olive oil in a frying pan and add the onion until slightly golden.
• Add the chopped mushrooms, chopped sun dried tomatoes and balsamic vinegar to the pan (if using dried sun dried tomatoes then soak in boiling water for 10minutes prior to cooking to release the flavour). Cook until the mushrooms are soft.
• Meanwhile lightly grill or toast the bread until golden on both sides and place on a plate to serve.
• Add the spinach and basil to the pan stirring through until the spinach has wilted.
• Spoon the mushroom mixture on top of the bread evenly. Drizzle with olive oil and balsamic vinegar.
• Tip - if you would prefer a sweeter more decorative drizzle then you can make a balsamic glaze. Empty a bottle of balsamic vinegar into a saucepan and bring to the boil, the bring to a simmer continuing to heat until the vinegar sticks to the back of a spoon. Allow to cool, if the consistency is too thick then you can add boiling water and place in the microwave to get the desired consistency.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA

Steps:

• In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
• Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
• Toast bread and spread with tomato purée. Top purée with mushrooms.

MUSHROOM BRUSCHETTA

Steps:

• preheat oven to 350 degrees.
• slice bread on bias into 1 inch slices.
• brush with olive oil.
• sprinkle with basil or oregeno if using.
• bake for 7 minutes or until golden.
• . in a large saute pan, saute onions in oil until caramelized; about 20 minute.
• add garlic and saute until translucent.
• add mushrooms and cook for 3-5 minutes.
• finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste.
• spoon mixture onto bread and garnish with parmesean cheese.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

BRUSCHETTA CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350°F
• Brown the chicken breasts in a small amount of olive oil.
• Remove chicken and add butter. Saute mushrooms and garlic in butter until soft.
• Place browned chicken on cookie sheet.
• Top with sauteed mushrooms and slice of mozzarella cheese.
• Spread french bread with butter or olive oil.
• Place around chicken on cookie sheet.
• Place cookie sheet in oven for 10 minutes, or until cheese is melted and bread is toasted.
• Meanwhile, dice tomatoes, onions, and basil.
• Mix tomatoes, italian seasoning, onions and basil in a small bowl with salt and pepper to taste.
• Remove chicken and bread from oven.
• Place bread on serving plate.
• Top with chicken/mushroom/cheese mixture.
• Add 1/4 of tomato mixture to the top.
• Serve and enjoy!