Mushroom Bruschetta With Bacon

This mushroom bruschetta is made the traditional Italian way, using sourdough bread, garlic, and extra virgin olive oil. Instead of cheese, I added some crispy bacon to give the bruschetta a hearty taste, perfect for a winter appetizer. You can use regular mushrooms or wild mushrooms for a gourmet meal.

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• Ingredients
• Instructions
• Substitutions and variations
• Equipment
• Storage
• 📋Mushroom Bruschetta
• FAQ

This recipe is an autumn or winter variation of the summer bruschetta made with tomato and mozzarella.

In September and October, the weather is still mild here in Europe; we still eat outside and barbecue.

Tomatoes are no longer in season, while you can find a wide variety of wild mushrooms.

Since there is no Italian barbecue without bruschetta, this mushroom bruschetta is a great alternative to the summer tomato and mozzarella.

For more mushrooms recipes, you can also check Bouchée à la Reine with mushrooms to serve as a starter, chanterelle mushrooms with potatoes to serve as a side dish, or main dishes like double-crust chicken pot pie, creamy chicken marsala with mushrooms.

Ingredients

For this recipe, you need the following ingredients:

• The bread: The bread to use for bruschetta must be sourdough bread. The inside should be soft with a chewy texture, while the outside crust should be crisp and crackly.
• Extra virgin olive oil: it is very important to have good quality extra virgin olive oil. You will find more information about it after the recipe cards in Bruschetta with mozzarella.
• Garlic clove: every bruschetta should be served with garlic grated over the crispy bread. You can omit it if your guests have garlic intolerance.
• Mushrooms: I use regular white mushrooms here, but you can use any mushrooms you like. Porcini or Chanterelle will turn this simple bruschetta into a gourmet meal.
• Bacon: crispy bacon gives an extra crunch and flavor, but it is optional if you prefer a vegan version
• Parsley: Parsley is the herb we would usually pair with mushrooms, but you can use other herbs like thyme, rosemary, or coriander if you like.
• Salt for seasoning

See recipe card for quantities.

Hint: Because Bruschetta is a very simple recipe, the quality of the ingredients is very important. You should strictly use good sourdough bread and excellent extra virgin olive oil.

Instructions

Cutting the bread

The bread slices can be thick or thin (½ to 1 inch - 1 to 3 cm), depending on your preference and the type of topping you are using.

If you use a juicy topping, it is best to cut thicker slices. A slice that is too thin will risk breaking.

Although the slices must be cut straight, the thinner side will burn before the rest is toasted.

Hint: If you are toasting the bread on a charcoal barbecue, it is better to have thicker slices as the intense heat will burn the bread too quickly.

Toasting the bread on the barbecue

1. Traditionally the bread is toasted over a barbecue.
2. Turn the bread around to toast both sides.

Toasting the bread in the oven

The bread can also be toasted in the oven:

1. To toast the bread in the oven, it is best to use a baking tray with an open grid so the air can circulate under the bread and both sides get toasted.

2. The bread is ready once it turns brown on both sides.

Seasoning the bread

Hint: The surface of the bread must be firm and crispy to grate the garlic. A baguette or soft white bread is unsuitable for a traditional Italian bruschetta.

3. Drizzle some extra virgin olive oil over the bread

Preparing the topping

Hint: Keep the mushrooms warm before topping the bruschetta

Substitutions and variations

You can make many substitutions and variations of this mushroom bruschetta

• Spicy - for a spicy bruschetta, add chili or use 'Nduja instead of bacon. 'Nduja is a spreadable spicy salami originally from Calabria. You can read more about it in the recipe: Provola and Nduja recipes
• Gourmet - if wild mushrooms are in season, try topping bruschetta with porcini or chanterelle mushrooms.
• Gourmet out of-season- if wild mushrooms are not in season, you can use dried porcini mushrooms. Check the recipe on how to use them
• Vegetarian: add some grated cheese instead of bacon

Equipment

Traditionally, Bruschetta is toasted over a grill or barbecue.

Although, you wouldn't set up a barbecue only to grill the Bruschetta. The bread will toast quickly, and you will waste all the charcoal.

You can quickly toast the bread in the oven or under the grill.

You can use a regular toaster for only a few slices.

Storage

Bruschetta cannot be stored as the bread will get too soft. It should be eaten immediately.

If you toasted too much bread, do not add the topping.

It will be too hard to eat the next day, but you can use it to make seasoned breadcrumbs and store them in the freezer. You can read more about the article: Once a month freezer meal prep.

Top tips

• The bread slices can be thick or thin (½ to 1 inch - 1 to 3 cm), depending on your preference and the type of topping you are using.
• If you use a juicy topping, it is best to cut the slice thicker. A slice that is too thin will risk breaking.
• Although they must be cut straight, the thinner side will burn before the rest is toasted.
• The surface of the bread must be firm and crispy so the garlic can be grated over.
• Keep the mushrooms warm before you top the bruschetta

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FAQ