Wednesday, October 26, 2011

Lemon Mushroom Bruschetta

I know bruschetta is typically toasted bread topped with tomatoes and onions and garlicy goodness.

Well I am breaking the rules today.

I am putting something else on top of toasted bread. Mushrooms. And cream cheese.

I feel a bit naughty.

Go ahead and try to stop me.

Aren't the colours pretty? I am not going to lie, it wasn't intentional, it just happened that way. Don't you just LOVE when that happens?

I have made this for a party and cut it up smaller in to 2-bite size pieces. I have made it for myself on regular toast. But here I am making it for lunch for a friend!

Lemon Mushroom Bruschetta
Time: 20 mins.                        CPS: $2.35                L of D: Undergraduate

- 1 Whole Grain Baguette cut lengthwise
- 1/2 cup of Light Cream Cheese
- 1 Red Onion chopped
- 3-4 cups of chopped mushrooms
- 1 handful of Chopped Parsley
- 2 Tbsp of chopped garlic
- 1 Lemon (Juice and Zest)
- 1 Tbsp of Thyme
- 1 Tbsp of Olive Oil
Salt and Pepper

Heat a frying pan on medium heat. Pour in olive oil and let heat up. Toss in chopped onions and garlic and let saute until soft, add chopped mushrooms. Add thyme and salt and pepper to taste. Allow everything to mingle

Zest lemon and put aside. Mix together soften cream cheese and juice of lemon.

In the meantime, heat up broiler in your oven. Slice baguette lengthwise and put on baking sheet. Drizzle a little olive oil on top. Place under broiler for approximate 3-5 minutes. Keep a close eye on this! Bread toasts quickly and there if a very thin line between toast and burnt.

Mix chopped parsley and lemon zest into mushroom mixture.
Spread cream cheese mixture on toast and top with mushroom mixture.

Serve while warm!

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