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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 |
| Wine,
Food and Friends |
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All Rights Reserved.
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