Cremini Mushroom Bruschetta Crostini
Mushroom Bruschetta Crostini is a fantastic appetizer that has only 6 ingredients.
Servings 36 Crostini
- 2 tablespoons extra virgin olive oil
- ½ cup onion diced
- 1 red bell pepper dices
- 8 ounces cremini mushrooms , sliced and barely chopped, about 10
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 long loaf of Italian bread for slicing
To make the bruschetta:
Heat the coconut oil in a large skillet and sauté the onion and red bell pepper for 10 minutes.
Add the cremini mushrooms and sauté 10 to 15 minutes more.
The mushrooms will shrink and add moisture to the mixture.
Season with the salt and pepper. Set aside.
To make Crostini
Slice a long baguette loaf (or use pre-sliced)
Lightly brush oil on each slice and place on a cookie sheet.
Fill up the cookie sheet in a single layer.
Set oven to broil and toast on the top shelf under the broiler. Do not walk away - watch the toast closely.
Remove from the oven as soon as the toasts turn a golden brown.
Spoon bruschetta onto the toasted bread slices and serve.
I used pinches of fresh parsley to garnish the tops.
If freezing - Cool completely to room temperature. Put in a freezer container as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off.
Prepare the crostini toasts as described above. Put some bruschetta on each toast and serve.
Serving: 2Crostini | Calories: 97kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 91mg | Potassium: 72mg | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 4.4mg | Calcium: 2mg | Iron: 0.4mg