📋Mushroom Bruschetta

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.

Course Appetizer

Cuisine Italian

Keyword grilled bruschetta, mushroom bruschetta, winter bruschetta

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 278kcal

Author Laura Tobin

Equipment

Ingredients

6 slices rustic bread
1 lb mushrooms
6 slices sliced bacon
extra virgin olive oil
peeled garlic cloves
salt

Instructions

Toast the bread

Cut the bread loaf into regular slices
6 slices rustic bread
Toast them over the charcoal or in the oven on a grid pan

Prepare the mushrooms

Crisp the bacon in a hot pan
6 slices sliced bacon
Place on a kitchen paper towel to absorb the oil
In the same pan, stir-fry some garlic using the fat from the bacon. If it is not enough, add some olive oil
peeled garlic cloves
Add the mushrooms cut into quarters
1 lb mushrooms
Season them with salt and stir fry until they are brown
salt
Keep them warm to serve

Prepare the Bruschetta

Grate the freshly peeled garlic clove over the crusty bread, and the garlic is grated by the crunchy toasted surface of the bread.
peeled garlic cloves
Drizzle some extra virgin olive oil
extra virgin olive oil
Top the bread with the mushrooms
Make sure you drizzle the juices from the mushrooms so the bread will absorb that flavor
Garnishing with the bacon and some chopped parsley
Serve warm

Video

Notes

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

Nutrition