Festive mushroom bruschetta

Prep 15 min
Plus Cooking time: 6 minutes, Broiling Time: 2 minutes
Makes 2 1/4 cups (550 mL) topping for about 18 appetizers

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Ingredients

2 tbsp
6 cups
sliced fresh button mushrooms, about 375 g
1/2 cup
dried cranberries
1 tsp
chopped fresh thyme, or 1/4 tsp dried thyme leaves
1 tbsp
balsamic vinegar
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1 1/4 cups
shredded asiago, mozzarella or Swiss
18 slices
toasted baguette

Instructions

  • In a large frying pan set over medium heat, heat oil. Add mushrooms and cranberries and stir-fry just until well browned and liquid has evaporated from pan, from 5 to 6 minutes. Remove from heat. Stir in thyme, vinegar, salt and pepper to taste. Stir in 1 cup (250 mL) cheese. Use right away, leave at room temperature for up to 2 hours or refrigerate for up to 1 day.
  • Before spooning onto toasted baguette slices, bring mixture to room temperature or heat in microwave on medium for 2 minutes. Mound a heaping spoonful (about 2 tbsp/30 mL) on top of each slice. Sprinkle evenly with remaining cheese. Place on middle rack of oven under broiler until cheese melts, from 2 to 3 minutes.

Nutrition

Calories 63, Protein 2.3 g, Carbohydrates 3.9 g, Fat 4.4 g, Fibre 0.6 g, Sodium 78 mg.
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