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
Add 1 tbsp of extra virgin olive oil and grind with the pestle to break up the leaves
Crumble ¼ cup of parmesan cheese. Add to the mortar and season with salt to taste
Break 2 tbsp of pecan nuts into the mortar. Season with black pepper to taste
Peel 1 small garlic clove and add it to the mortar. Pound to slightly break the ingredients apart
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
Quarter 100 g of white button mushrooms
Season with chopped parsley and salt to taste
Add 2 tbsp of red wine vinegar and 1 tbsp of extra virgin olive oil
Mix until everything is combined. The seasoned mushrooms are ready
Preheat the grill over high heat
Remove the top of 1 roma tomato and cut it into 3 thick slices
Pick the leaves off 2 thyme sprigs and place them on top of the tomato slices. Season with salt to taste
Drizzle 1 tbsp of extra virgin olive oil over the slices
Place the slices on the hot grill. Press them gently and grill for 4m until lightly charred
Grill 1 slice of sourdough bread until lightly charred on both sides
Flip the tomato slices and repeat the process. The grilled tomato is ready
Preheat the oven to 230 °C
Drizzle some extra virgin olive oil in a cast-iron pan and add the grilled bread
Place 3 slices of the Grilled Tomato on top of the bread, rubbing them to release some moisture
Add the Seasoned Mushrooms to taste on top
Add basil and mint leaves to taste
Top with 2 tbsp of shredded parmesan cheese. Drizzle extra virgin olive oil to taste
Bake for 10m, or until the cheese has melted and started to brown
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
Enjoy! It is easy, delicious, and makes a great tasty lunch!