Bruschetta Two Ways

Preparation time: 20 minutes

Yield: 10-15

Sharing delicious homemade bruschetta with your guests is always a good start off the night and whet the appetite. Here are two recipes: one with tomatoes, more classic, and one with fried mushrooms, ideal for cooler weather. Enjoy!

INGREDIENTS

HOMEMADE CROUTONS

• 1 baguette, cut into small slices
• ¼ cup of delicate extra virgin olive oil

TOMATO BRUSCHETTAS

• 4 large tomatoes, or about 20 cherry tomatoes of different varieties, diced
• 1 red onion, diced
• 2 cloves garlic, crushed
• Fresh herbs
• 3 tbsp. basil olive oil

FRIED MUSHROOM BRUSCHETTAS

• 300 g chopped mushrooms, as desired
• ¼ cup of Delicate extra virgin olive oil
• ¼ cup green onions
• 1 clove garlic, chopped
• 3 tbsp. Hazelnut oil

PREPARATION

HOMEMADE CROUTONS

1. Preheat oven to 275°F.
2. Line an ovenproof baking sheet with parchment paper.
3. Place bread slices on the baking sheet. Using a silicone brush, brush both sides with olive oil.
4. Roast in the oven for about 20 minutes, turning halfway through, until golden brown.

TOMATO BRUSCHETTAS

1. In a bowl, combine tomatoes, onions, garlic and fresh herbs.
2. Place the mixture on the croutons and add a drizzle of Basil Olive Oil.
3. Enjoy!

FRIED MUSHROOM BRUSCHETTAS

1. In a frying pan, place the mushrooms and add the olive oil. Grill over medium-high heat for about ten minutes, until the mushrooms are more tender.
2. Add garlic and green onions. Let simmer for one or two minutes.
3. When ready, place the mushroom mixture on the croutons, add fresh herbs and finish with a drizzle of Hazelnut Oil.
4. Enjoy!

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