Mushroom and Tomato Bruschetta

A juicy fresh mushroom and tomato topping sets this easy bruschetta recipe apart. The cheese-topped appetizers are broiled and served warm.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon salt
• ½ cup olive oil
• 1 teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• 4 cloves garlic, minced
• 3 large tomatoes, diced
• 1 teaspoon chopped fresh parsley
• 5 green onions, minced
• 1 teaspoon balsamic vinegar
• ½ pound diced fresh mushrooms
• 1 loaf Italian bread, cut into 3/4-inch thick slices

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.

Step 2

Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.

Step 3

Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.

Step 4

Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.