Servings: people
Bruschetta with mushrooms, parmesan and garlic
Bruschetta with mushrooms, parmesan and rosemary, three things that simply come together in perfect harmony. They are great as appetizers on both the Christmas and New Year's table... possibly combined with other bruschettas.
Equipment
- Oven
- Cutting Board
- Knife
- Brush
- Frying Pan
Ingredients
Bread
- 1 pcs. Bread Flute / baguette
- 27 gram Olive Oil
Mushrooms
- 250 gram Mushroom or other mushrooms as desired
- 27 gram Olive Oil
- Salt and Pepper
- 2 cloves Garlic
- 1 handful Fresh rosemary
- 16 gram Balsamic Vinegar
- 50 gram Parmesan Grated
Topping
- Herbs A bit of fresh, chopped rosemary or parsley
- Parmesan In flakes
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Cut the bread into slices and brush each slice with a bit of olive oil. Sprinkle with a little salt and bake for 3-4 minutes in the oven. Alternatively, the bread can be toasted.
- Rinse and slice the mushrooms and sauté them in a pan with a bit of olive oil. Season with salt and pepper.
- Press the garlic clove and chop the rosemary, then add both to the pan. Continue to sauté until the mushrooms begin to brown.
- Now add balsamic vinegar and grated parmesan to the pan. Mix everything well until the cheese has melted.
- Remove the pan from the heat and place the mushroom mixture on top of the toasted bread slices. Top with rosemary/parsley and a few parmesan flakes – serve.