Mushroom and tomato bruschetta

Mushroom and tomato bruschetta


1 person made this

About this recipe: Mushrooms and tomatoes get a kick with some red chilli and are then spooned over some nicely toasted bread. Welcome your guests with this inviting nibble and begin your party!


Serves: 4 

  • 1 punnet cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried red chilli flakes
  • 1 clove garlic, halved
  • 1 loaf crusty Italian bread
  • 100g mushrooms, chopped
  • 1 pinch salt

Prep:10min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

  1. Halve the tomatoes and place them in a bowl with 1 tablespoon of oil, chilli flakes and half of the garlic, finely chopped. Add salt and place the mixture in the refrigerator for 1 hour.
  2. In a frying pan, heat 1 tablespoon of oil over medium heat, add mushrooms and cook them for 10 minutes. Let them cool down.
  3. Slice the bread and toast it in a toaster or under the grill. Halve the garlic and rub one half over the toasted slices of bread.
  4. Add the mushrooms to the tomatoes. Spoon the mixture over the bread. Serve.

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