Classic bruschetta and with mushrooms

Classic bruschetta and with mushrooms


Tomatoes 6 pieces
Basil 15 g
5 cloves garlic
Olive oil 7 tablespoons
Fresh mushrooms 200g
Goat cheese 50 g
Lemon juice 1 tablespoon
Parsley chopped 1 tablespoon
16 pieces of rustic bread
Cumin 1 teaspoon


1. For the classic bruschetta, tomatoes to make a small cross-shaped incisions and drop into boiling water for 10 seconds, then transfer to a cold. Remove the skin. Cut in half and remove the seeds with a teaspoon. Cut into small cubes and mix with chopped basil, chopped 1 clove of garlic and 2 tablespoons of olive oil. Mix well.
2. For the mushroom bruschetta, heat 2 tablespoons of oil in a frying pan and fry the sliced ​​mushrooms over medium heat for 5 minutes until soft. Remove from heat and transfer to a bowl. Add lemon juice, chopped goat cheese, parsley and thyme.
3. Fry the bread until hot, rub the garlic cloves. Drizzle with olive oil, salt and pepper. Spread bread stuffing.

Classic bruschetta and with mushrooms. Recipe:

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