Bruschetta is an Italian appetiser made from slicing a baguette into short, thick rounds and topping it with different mixtures, usually tomatoes. In this version, creamy garlic mushroom topping and toasted baguette slices (bruschetta base) come together to form an appetiser that is simply irresistible. It’s rich in taste and pairs well with salads and pastas.
Ingredients
UNITSIngredients
1French baguette (For the bruschetta base)
for brushingOlive oil
4 cups Mushrooms (sliced) For the mushroom topping
Slice the baguette into 1/2-inch thick rounds. Preheat an oven to 375°F (190°C). Now, lightly brush the slices with olive oil and toast them in the oven for 8-10 minutes, until golden brown.
Description - Step 2
Step 2: Cook the mushrooms
While the bread toasts, sauté mushrooms and onion in a large skillet with olive oil and butter over medium-high heat for 8-10 minutes. Wait until they turn brown and tender before stirring in minced garlic and thyme. Cook for another 2 minutes, until fragrant.
Description - Step 3
Step 3: Add the cream and cheese
Reduce the heat to a medium-low before adding heavy cream. Simmer the mixture for 2-3 minutes until it thickens slightly. Then, remove from the heat and stir in the grated Parmesan cheese. Keep stirring till the cheese melts. Finally, season with salt and pepper.
Description - Step 4
Step 4: Assemble and Serve
Spoon the mushroom mixture onto the toasted baguette slices. Garnish with parsley and extra Parmesan if desired, and serve immediately.