5 Minute Bruschetta

Bruschetta is a favourite of mine in the spring. The basil leaves and grape tomatoes are fresh, and I can sit on the porch, close my eyes and pretend I’m actually in Italy, and not in Canada where there’s a good chance the clouds will come out of nowhere and it will start hailing. This tends to happen when I’m heading outside in shorts, a tank top and have a scrumptious spread of food with multiple plates. Sigh.

Grape tomatoes (200 grams) 

Salt, to taste

Pepper, to taste

1 tbsp olive oil plus enough to drizzle on bread slices

1 tbsp white balsamic vinegar

2 basil leaves, shredded

Dash of oregano

One shallot, chopped

Garlic glove, sliced in half

1/2 of a baguette, sliced

1. Put oven on broil setting.
2. Slice baguette, and brush olive oil on the slices. Put slices in the oven and bake for 2-3 minutes, watching closely until edges are browned.
3. Slice grape tomatoes into small pieces and put them in a bowl along with shredded basil leaves, salt, pepper, oregano, olive oil, balsamic vinegar and shallot.
4. Mix ingredients until well combined.

5. When baguette slices are browned, remove from oven and rub the garlic clove across the top of each baguette to enrich it with flavour. Top slices with bruschetta.

– Silvia

Quick Portobello Mushrooms

This is a version of a very yummy portobello mushroom appetizer recipe that our friends Keith and Vicki made this Christmas. It can also be used as a main dish.

Quick Portobello Mushrooms

6 portobello mushrooms
1/4 cup olive oil
1 1/2 cups bruschetta
1 Boursin cheese with garlic, crumbled

1. Preheat oven to 375 degrees F and lightly oil a baking sheet.
2. Clean portobello mushrooms by brushing them with a wet paper towel. Remove the stem and discard.
3. Brush the mushroom caps with the olive oil. Place mushrooms on the baking sheet, facing upwards. Sprinkle 1/4 cup bruschetta on each mushroom cap.
4. Bake for 13 minutes in the preheated oven. Remove from the oven and spread Boursin cheese or vegan cheese on top of the bruschetta.
5. Return the mushrooms to the oven and bake until the cheese melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Serves 6.

For a vegan version, use 4 ounces of shredded vegan cheddar cheese. We used Daiya on the vegan one pictured below.