It’s March already, but spring does not give any signs to come. It is still cold outside and it feels like winter again. Let’s warm up the oven and prepare one of the simplest treats in Italian cuisine. Mushroom and tomato bruschetta is a quick recipe, ready in only 10 minutes and very tasty too. Traditional, rustic white bread is used for the recipe, but I have decided to replace it with whole grain toast.
4 slices of whole grain toast bread
100 g mushrooms, chopped
150 g cherry tomatoes
50 g mozzarella cheese (optional)
2 garlic cloves
2 tablespoons olive oil
½ teaspoon dried thyme
salt and fresh black pepper to the taste
How It’s Made?
Step 1: Brush the bread slices with olive oil and bake in the oven at 200° C until they turn golden. Flip the slices on the other side after 4-5 minutes to roast them evenly.
Step 2: While the bread slices are baking, heat 1 teaspoon olive oil in a frying pan and cook the chopped mushrooms for about 5-7 minutes. Season mushrooms with thyme, salt and black pepper. Let them rest for 2 minutes.
Step 3 (optional): When the bread is golden, cut the garlic cloves in half and rub over one side of the toast. Add mozzarella cheese on top, turn off the oven and leave the tray inside for another minute, so the cheese can have time to melt.
Step 4: Halve the tomatoes and place them, along with the mushrooms, on top of the baked bread. Enjoy!