Ah, bruschetta. Dan and I have bellied up to many a bar menu over the years just to partake of these wonderful topped crusty bread treats.
You can find an array of concoctions out there, from shrimp to steak to roasted peppers. You can serve bruschetta as an appetizer or as Tapas or even for a light summer meal along with a fresh salad.
My take on bruschetta is particularly tempting; it's red onion, slightly caramelized, married with baby portabella mushroom slices – complimented by a little fresh thyme, and then I “hit it” with a good helping of dry white wine. The wine soaks in to create this most wonderful flavor along with the big finish -- lemon and balsamic vinegar.
I just know you are going to love these.
This recipe is for 8 slices of bruschetta.
You can keep going with this one if you’re having a party.
For the Topping:
2 tablespoons canola oil or olive and canola oil blend2/3 cup red onion, sliced and then chopped into bite sized pieces
2 cups sliced baby Bella mushrooms
1/2 teaspoon fresh thyme
1 tablespoon butter, divided
Freshly ground black pepper, to taste
1/2 cup dry white wine or non-alcoholic white wine, divided
½ tablespoon lemon juice
1- 1 1/2 tablespoons crumbled goat cheese
16 Arugula leaves, washed
Drizzle of good quality Balsamic vinegar
8 slices French baguette, cut on an angle (about ¼ inch – ½ inch thick)
2 tablespoons good quality olive oil
Sprinkling of Lawry’s® Seasoned Salt*, to taste
In a medium skillet, add oil and onion. Sauté for about seven minutes over medium heat until the onion starts to caramelize.
Add mushrooms, thyme, half of the butter and the black pepper. Sauté for one minute.
Add half of the wine. Bring to boil and reduce to simmer, about three minutes until the wine absorbs into the onions and the mushrooms.
Add the remaining butter and the lemon juice. Sauté for one minute.
Add the remaining wine. Scrape the browned bits from the bottom of the pan and immediately remove from heat. Mushrooms are like sponges; they will soak up the excess wine.
Preheat oven to 425 degrees.
Baste both sides of the sliced bread with oil. Sprinkle one side with the seasoned salt. Bake for approximately ten minutes until bread is crispy but not over-browned.
Top bread with veggie mixture, goat cheese and arugula. Sprinkle with balsamic vinegar.
Wow! Wow! Triple Wow!
*No product was supplied to blogger and not an endorsement.