Mini bruschetta (tomato, goat, mushroom)

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Mini bruschetta (tomato, goat, mushroom)

Mini bruschetta (tomato, goat, mushroom)

Number of rooms

1 stick

4 tablespoons of olive oil

1 tray of cocktail tomato

1 goat stick

200 g of fairly small button mushrooms (to be bought organically, or in bulk in hyper, and especially not in boxes or frozen)

Chopped fresh or frozen basil

Preparation: 20 min
Cooking time: 12 min
Step 1
Slice the baguette into rings about 1.5 cm thick (do not slice lengthwise to avoid having too much crust, so hard bruschettas). Meanwhile, preheat your oven to 200/220°C (th 7.)
Step 2
Cut the cocktail tomatoes, mushrooms, goat's cheese buchette into slices about 1 cm thick.
Step 3
Mix olive oil and basil and impregnate the bread slices with them.
Step 4
Assemble the bread slices and ingredients as you wish: goat cheese + tomato, goat cheese + tomato + mushroom, goat cheese + mushroom, goat cheese + mushroom, goat cheese or vegetable alone.
Step 5
Put 12 to 15 minutes in the oven, on a baking sheet and baking paper.
Step 6
Enjoy it, it can be enjoyed hot or cold!
Author's note
An idea of an easy vegetarian aperitif, and delicious for everyone, tested and approved by my omnivorous friends. It is tasty, simple and very economical.

I add my grain of salt

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