Festive mushroom bruschetta

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PREP TIME

15 min

Makes

2 1/4 cups (550 mL) topping for about 18 appetizers

* PLUS Cooking time: 6 minutes, Broiling Time: 2 minutes

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
  • 2.3 g,
  • Carbohydrates
  • 3.9 g,
  • Fat
  • 4.4 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 78 mg.