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  • Wild Mushroom Bruschetta
  • 1 tbsp Olive Oil
  • 3 cups Mixed Mushrooms, sliced (such as oyster, shitake, and crimini)
  • ¼ cup Hope Blooms Maple Sage Balsamic Dressing
  • Sea Salt and Fresh Pepper to taste
  • 6 large or 12 small slices of beget
  • 1 cup gouda, grated
  1. Preheat oven to 400*F, and line a baking sheet with parchment paper.
  2. Heat the olive oil in a sauté pan and add the mushrooms, cook until they start to caramelize and then add the dressing. Season with salt and pepper.
  3. Place the bread on the baking sheet and top with the mushroom mixture and the grated cheese. Bake for 8-10 minutes and serve.

Serves 6

  • Date: October 30, 2013