Usuba
Bruschetta with Tomatoes and Mushrooms
Two versions of Italian appetizers on crispy bread. Classic bruschetta with tomatoes, basil and garlic, and mushroom bruschetta with goat cheese and aromatic spices. They are prepared quickly and are perfect for festive occasions.
- Total
- 35 min
- Standard serving
- 210.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
For the tomato filling, make cross-shaped cuts on the tomatoes and dip them in boiling water for 10 seconds. Transfer to cold water and remove the skin. Cut in half and remove the seeds with a teaspoon.
Cut the tomatoes into small cubes. Mix with finely chopped basil, 1 minced garlic clove, and 2 tablespoons of olive oil. Mix well.
- 2
Step 2
For the mushroom filling, heat 2 tablespoons of olive oil in a pan. Fry the sliced mushrooms over medium heat for 5 minutes until soft.
Remove from heat and transfer to a bowl. Add lemon juice, crumbled goat cheese, chopped parsley, and cumin. Stir.
- 3
Step 3
Toast the bread slices until crispy. While the bread is hot, rub it with garlic cloves. Drizzle with olive oil, salt, and pepper.
Spread the tomato and mushroom fillings on the bread. Serve immediately.
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