MUSHROOM AND OLIVE BRUSCHETTA
I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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Munashe Jena
[email protected]This recipe is a must-try!
Sangam Jirel
[email protected]5 stars!
kyra
[email protected]I highly recommend this recipe.
Roman Raja
[email protected]This is a keeper recipe!
Chevanda Byer
[email protected]I will definitely make this again.
Jb Jubayer
[email protected]Delicious!
Lirase Matthew
[email protected]I followed the recipe exactly, and the bruschetta turned out perfectly. The flavors were well-balanced and the bread was crispy.
Aasib shah
[email protected]This is a great recipe for a quick and easy appetizer. I used a baguette instead of the ciabatta bread, and it worked just as well.
Md Sakhb
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this bruschetta. The olives and cheese helped to balance out the flavor of the mushrooms.
Damira Bernard
[email protected]This recipe is a great way to use up leftover mushrooms. I also added some chopped sun-dried tomatoes, and it turned out delicious.
Ushna Ayaz
[email protected]I made this bruschetta for a party last weekend and it was a hit! Everyone loved the savory flavors of the mushrooms and olives. The recipe is also very easy to follow.
Gideon Dav
[email protected]This bruschetta recipe is a real winner! The combination of mushrooms, olives, and cheese is perfect, and the bread is toasted to perfection. I will definitely be making this again.