Wild Mushroom Bruschetta

Name: Wild Mushroom Bruschetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 1 baguette; 3 Tbsps balsamic vinegar; 0 teaspoons black pepper; 0 teaspoons kosher salt; 340 grams gourmet mushroom mix, roughly chopped; 1 Tbsp olive oil; 1 Tbsp extra-virgin olive oil; 2 Tbsps packed fresh oregano leaves; 28 grams aged pecorino cheese

Wild Mushroom Bruschetta might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 103 calories, 3g of protein, and 4g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a very reasonably priced recipe for fans of Mediterranean food. It is a good option if you're following a vegetarian diet. A mixture of olive oil, kosher salt, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes).

Ingredients you will need

Baguette

Equipment you will use

Baking Sheet

Oven

Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking.

Ingredients you will need

Extra Virgin Olive Oil

Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes.

Ingredients you will need

Mixed Mushrooms

Mushrooms

Water

Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.

Ingredients you will need

Balsamic Vinegar