I have a thing for fresh tomatoes, of course since my tomatoes are ready yet, we used from the store. If this was this good with store bought, when my tomatoes ripen, this will be full on drool worthy. We wanted to take your common bruschetta to the next level by adding in some sauteed mushrooms. This was my other half’s idea and when he first pitched it, I had to think on it for just a bit, but it made so much sense! It adds a perfectly complimentary flavor to an already amazing flavor profile. We used baby bella/cremini mushrooms, but you could try other types since mushrooms do vary in flavor, or you could simply use white button mushrooms. Our choice for baby bellas is that we enjoy their flavor more so then white and use them anytime we cook with mushrooms.
Tomato & Mushroom Bruschetta
Servings – we had approximately 18 individual servings (I’m counting servings as each individual baquette topped slice). How far this goes will depend on how big your bread is and how much you pile on.
- 8 ounces baby bella/crimini mushrooms, cleaned, stems removed, and diced
- 12 ounces tomatoes, diced
- 1/3 cup loosely packed basil, chopped
- 2-3 tsp olive oil
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp salt
- Fresh cracked black pepper to taste
- In a pan over medium heat, add 1-2 tsp olive oil. Once warm, add mushrooms, and saute until reduced and moisture is evaporated. Set aside to cool.
- Add the tomatoes, basil, 1 tsp olive oil, balsamic vinegar, garlic, salt, pepper, and the cooled down mushrooms to a bowl and mix thoroughly. Place in refrigerator to chill and allow the flavors to blend.
- Cut the baguette into medallions and pre-heat the oven to 425. Place the medallions on a baking sheet and brush on or drizzle additional olive oil (not listed in ingredients list, use your best judgement, this helps the baquette to get gold brown and tasty). Place in oven until golden brown.
- Top toasted baguette medallions with the brushcetta mix.