Tomato & Mushroom Bruschetta

Tomato & Mushroom Bruschetta

1h 30m

We always think that there is nothing tasty to eat in the fridge, right? Wrong!

This bruschetta transforms ingredients that are always left in the fridge into a delicious afternoon lunch, an entrée before dinner, or an appetizer for a wine night with some friends.

Who doesn’t love a warm bruschetta over some gastronomic despair moment? It warms your stomach and your soul.

If you don’t have a cast iron pan or skillet that can go in the oven, you can use a baking tray instead.

  • Pick the leaves off 1 bunch of washed basil and add them to a mortar

    Step 0
  • Add 1 tbsp of extra virgin olive oil and grind with the pestle to break up the leaves

    Step 1
  • Crumble ¼ cup of parmesan cheese. Add to the mortar and season with salt to taste

    Step 2
  • Break 2 tbsp of pecan nuts into the mortar. Season with black pepper to taste

    Step 3
  • Peel 1 small garlic clove and add it to the mortar. Pound to slightly break the ingredients apart

    Step 4
  • Add 1 tbsp of extra virgin olive oil. Grind until the pecan pieces are small and the mixture turns into a paste. The rustic basil pesto is ready

    Step 5
  • Quarter 100 g of white button mushrooms

    Step 6
  • Season with chopped parsley and salt to taste

    Step 7
  • Add 2 tbsp of red wine vinegar and 1 tbsp of extra virgin olive oil

    Step 8
  • Mix until everything is combined. The seasoned mushrooms are ready

    Step 9
  • Preheat the grill over high heat

    Step 10
  • Remove the top of 1 roma tomato and cut it into 3 thick slices

    Step 11
  • Pick the leaves off 2 thyme sprigs and place them on top of the tomato slices. Season with salt to taste

    Step 12
  • Drizzle 1 tbsp of extra virgin olive oil over the slices

    Step 13
  • Place the slices on the hot grill. Press them gently and grill for 4m until lightly charred

    Step 14
  • Grill 1 slice of sourdough bread until lightly charred on both sides

    Step 15
  • Flip the tomato slices and repeat the process. The grilled tomato is ready

    Step 16
  • Preheat the oven to 230 °C

    Step 17
  • Drizzle some extra virgin olive oil in a cast-iron pan and add the grilled bread

    Step 18
  • Place 3 slices of the Grilled Tomato on top of the bread, rubbing them to release some moisture

    Step 19
  • Add the Seasoned Mushrooms to taste on top

    Step 20
  • Add basil and mint leaves to taste

    Step 21
  • Top with 2 tbsp of shredded parmesan cheese. Drizzle extra virgin olive oil to taste

    Step 22
  • Bake for 10m, or until the cheese has melted and started to brown

    Step 23
  • Cover with 1 tbsp of the Rustic Basil Pesto on top. Drizzle additional extra virgin olive oil to taste. The tomato & mushroom bruschetta is ready

    Step 24
  • Enjoy! It is easy, delicious, and makes a great tasty lunch!

    Step 25

Yield 1 unit

  • Sourdough Bread

    Sourdough Bread

    1 slice
  • Parmesan Cheese

    Shredded Parmesan Cheese

    2 tbsp
  • Basil


    to taste
  • Mint


    to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste

Rustic Basil Pesto

  • Basil

    Washed Basil

    1 bunch
  • Pecan


    2 tbsp
  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup
  • Garlic

    Small Garlic

    1 clove
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt


    to taste

Seasoned Mushrooms

  • White Button Mushroom

    White Button Mushroom

    100 g
  • Parsley

    Chopped Parsley

    to taste
  • Red Wine Vinegar

    Red Wine Vinegar

    2 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tbsp
  • Salt


    to taste

Grilled Tomato

  • Roma Tomato

    Roma Tomato

  • Thyme


    2 sprigs
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tbsp
  • Salt


    to taste


  • Cast-Iron Pan

    Cast-Iron Pan

  • Mortar and Pestle

    Mortar and Pestle

  • Grill