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Mixed Mushroom Bruschetta

12 bruschetta
Appetizers

Characteristics

Low Sodium Vegetarian

Nutritional Facts Per Serving

82
Calories
3.1 g
Protein
5.7 g
Carbs
0.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 82
  • Fat 5.5 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 4 mg
  • Sodium   78 mg
  • Carbohydrate 5.7 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 3.1 g
    • Vitamin A 3 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 4 %

Method

Preheat the oven to 400 degrees F. Rub each bread slice with the cut side of the garlic and set on a baking sheet (safe leftover garlic for another use). Drizzle the bread with 1 Tbsp. of the olive oil. Bake the bread 8 to 10 minutes, or until lightly toasted. Remove bread from the oven and set aside.
Heat the other 1 Tbsp. olive oil in a large nonstick skillet set over medium heat. Add the mushrooms and rosemary and cook until mushrooms are tender and all the moisture has been cooked out of them. Removed from the heat and season with salt and pepper.
To serve, spread each toasted piece of bread with goat cheese and set on a platter. Divide and mound the bread with the mushrooms. Drizzle each bruschetta with a little balsamic vinegar. Garnish each bruschetta with a small rosemary sprig, if using, and serve.

Serving Suggestions

Make an appetizing and celebratory start to a meal by serving these bruschetta with a glass of B.C. sparkling wine.

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