About the Recipe
Delicious bruschetta with mushrooms and bursting tomatoes.
Ingredients
Few silces of sourdough toast/bread
4 ounces sliced or chopped mushrooms
6-8 ounces cherry tomatoes
1 head of garlic or about 7-8 cloves
2-3 tbsp live oil
Fresh (few leaves) or dried (1-2 tsp) basil
Salt and pepper to taste
Red pepper / chilli flakes to taste
2 tbsp butter (using non-dairy here)
Preparation
Preheat oven while prepping bruschetta ingredients
Slice up the sourdough and rub with butter then place on a baking sheet/pan
Prepare another baking sheet/tray. Spread the garlic and tomatoes. Drizzle with olive oil and sprinkle with herbs/spices of choice
Transfer tomato tray to oven and let roast for about 20-30 mins until tomatoes burst and start to brown
In the meantime, on stovetop, add drizzle of olive oil to a pan. When warm, add mushrooms and sautee until start to dry (about 7 mins) then remove from heat
When tomatoes are ready, take out of oven carefully and transfer bread pan/tray to oven and let toast for a few mins until start to darken (3-5 mins)
When toast is ready, spread with garlic then top with mushrooms and tomatoes
Add some basil leaves on top before serving
Add more salt/pepper (optional)
Enjoy!