Festive mushroom bruschetta
0
- Prep Time15 min
- Total Time15 min
- Makes2 1/4 cups (550 mL) topping for about 18 appetizers
Ingredients
2 tbsp vegetable oil
6 cups sliced fresh button mushrooms, about 375 g
1/2 cup dried cranberries
1 tsp chopped fresh thyme, or 1/4 tsp dried thyme leaves
1 tbsp balsamic vinegar
pinch salt
pinch pepper
1 1/4 cups shredded asiago, mozzarella or Swiss
18 slices toasted baguette
Instructions
In a large frying pan set over medium heat, heat oil. Add mushrooms and cranberries and stir-fry just until well browned and liquid has evaporated from pan, from 5 to 6 minutes. Remove from heat. Stir in thyme, vinegar, salt and pepper to taste. Stir in 1 cup (250 mL) cheese. Use right away, leave at room temperature for up to 2 hours or refrigerate for up to 1 day.
Before spooning onto toasted baguette slices, bring mixture to room temperature or heat in microwave on medium for 2 minutes. Mound a heaping spoonful (about 2 tbsp/30 mL) on top of each slice. Sprinkle evenly with remaining cheese. Place on middle rack of oven under broiler until cheese melts, from 2 to 3 minutes.
Nutrition (per serving)
Calories 63, Protein 2.3g, Carbohydrates 3.9g, Fat 4.4g, Fibre 0.6g, Sodium 78mg.
