- Level
- very easy
Description
By Audrey Sckoropad
We served this recipe as an appetizer at our wedding seven years ago now. Out of all the dishes, this one was the clear winner for its incredible flavour and mix of textures.
We recently had guests over to celebrate summer and soak up the sun, so I decided to make the recipe again. It was still such a crowd-pleaser that I simply had to share it with you!
Ingredients
-
- BREAD
- 1
- baguette, sliced
- 1
- block of Gusta vegan cheese, thinly sliced
- ¾ tbsp
- freshly minced garlic-infused olive oil
-
- MUSHROOM TOPPING
- 2
- packages of small white or brown mushrooms, finely chopped
- 3
- cloves garlic, minced
- 2 tbsp
- avocado oil
- 1
- bunch parsley, finely chopped
- ½ cup
- white wine
- Salt and pepper
- 1
- fresh tomato, finely diced
Directions
- Step 1
- BREAD
Preheat oven to 175 °C (350 °F). Place bread slices on a baking sheet.
- Step 2
- Using a pastry brush, spread garlic oil on each slice. Add a layer of Gusta cheese and bake for 8 minutes. Set the oven to broil mode for 1 or 2 minutes to ensure an even grill. Remove from oven.
- Step 3
- MUSHROOM TOPPING
In a pan over medium heat, cook garlic in oil. Add mushrooms and cook for 4 minutes, stirring occasionally. Add parsley, cook for 4 minutes and add wine,
- Step 4
- stirring occasionally. Season to taste. Once the liquid has evaporated, turn off heat. Add tomato and mix, then spread a small amount of mixture on the prepared bread slices. Top with a drizzle of balsamic vinegar and enjoy!
- Step 5
- Serve hot. An interesting variation on traditional bruschetta!
