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APPETIZER
FINGER FOODS:
Mushroom and Parmigiano
Bruschetta
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Mushroom
and Parmigiano Bruschetta |
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Serve this with a
great Chianti...
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½
cup |
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chopped seeded plum tomato |
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2
Tbs |
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Sherry vinegar |
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1
tsp |
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capers |
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½
tsp |
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granulated sugar |
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¼
tsp |
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crushed red pepper |
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1/8
tsp |
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salt |
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10
thinly |
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sliced basil leaves |
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2
tsp |
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butter |
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1/3
cup |
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sliced cremini mushrooms |
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1/3
cup |
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sliced shiitake mushroom caps |
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1/3
cup |
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sliced baby portobello mushroom caps |
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¼
cup |
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chopped green onions |
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1
clove |
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garlic, minced |
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Eight ½-inch-thick |
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sliced diagonally cut French bread
baguette, toasted |
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¼
cup |
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(1
ounce) shaved Parmigiano- Reggiano
cheese |
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1 |
Combine
first 7 ingredients in a medium bowl; set aside. |
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2 |
Melt butter
in a medium nonstick skillet over medium heat.
Add mushrooms, onions and garlic; cook 5 minutes
or until tender, stirring frequently. Add
mushroom mixture to tomato mixture; toss well to
combine. |
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3 |
Spoon about
1 Tablespoon mushroom mixture onto each bread
slice. Sprinkle evenly with cheese. Serve
immediately. |
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Servings: 4 |
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Yield: 2
bruschetta per serving |
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Recipe Source |
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Wine, Food and Friends |
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