Assorted Bruschetta

Tomato Bruschetta

For the Tomato Bruschetta:

Trinn 1

Dice the tomatoes and place them in a bowl. Finely chop the garlic and basil leaves and add them to the bowl. Drizzle with olive oil, season with salt and pepper, and mix well. Let the tomato mixture marinate for at least 15 minutes to allow the flavors to meld together.

Trinn 2

Toast the baguette slices until golden and crisp. Spoon the tomato mixture onto the toasted baguette slices and serve immediately.

Mushroom Bruschetta

For the Mushroom Bruschetta:

Trinn 1

Heat butter in a pan over medium heat. Add the sliced mushrooms and cook until they are tender and lightly browned. Finely chop the garlic and add it to the pan along with the chopped parsley. Season with salt and pepper, and cook for another minute.

Trinn 2

Toast the baguette slices until golden and crisp. Spoon the mushroom mixture onto the toasted baguette slices and serve immediately.

Prosciutto Bruschetta

For the Prosciutto Bruschetta:

Trinn 1

Slice the mozzarella cheese into thin slices. Toast the baguette slices until golden and crisp. Place a slice of prosciutto on each toasted baguette slice, followed by a slice of mozzarella and half a cherry tomato. Top with a fresh basil leaf and drizzle with balsamic glaze.