Cold Mushroom Bruschetta Recipes

WILD MUSHROOM BRUSCHETTA

Steps:

• Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
• Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
• Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

WILD MUSHROOM BRUSCHETTA

Steps:

• In skillet heat olive oil. Cook garlic and onion until golden. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Cut baguette into 1/2 '' slices and toast. Top baguette with mushrooms and serve.

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

EASY COLD APPETIZER BRUSCHETTA

Steps:

• Preheat broiler on low. On a non-stick cookie sheet, arrange 25 slices of cocktail sourdough bread squares and brush one side lightly with extra virgin olive oil. Toast under broiler for approximately 3 minutes each side or until toasted lightly. Transfer toasts to serving plate.
• In a medium bowl, gently toss together the tomatoes, onions, garlic, capers and olives. In a separate bowl whisk together 3 tablespoons of the olive oil, the 3 tablespoons of balsamic vinegar and the oregano.
• May refridgerate two mixtures until ready to serve. When ready to serve, pour oil/vinegar mixture over tomato mixture and toss together gently. Season to taste with salt and freshly ground pepper.
• Serve cold in a bowl alongside the cocktail toasts and a small bowl of freshly grated parmesan cheese for topping.