Bruschetta is perfect summertime treat! When it comes to the toppings the possibilities are endless. Inspired during a recent coastal trip, I made a tomato, basil & grilled mushroom bruschetta & paired it with a cold rotini salad with herbs & olive oil! Get that recipe here: https://recipesforthesoul.blog/rainbow-rotini-herbed-pasta-salad-%f0%9f%8c%bf-%f0%9f%8d%85/. Cheers 🥂

Ingredients:

1 baguette

1/2 cup Kalmata olives

1 cup mushrooms, diced

1 cup cherry tomatoes, halved

Basil leaves, rolled together tightly & sliced into ribbons

Salt

Pepper

Flaky sea salt

Olive oil for drizzling & grilling the vegetables

To Make: 

Preheat oven to 350

Slice baguette into 1/2 inch thick slices

Brush both sides of the bread with olive oil 

Arrange bread slices on a lightly oiled baking sheet & bake for about 10-12 minutes, flipping halfway through

Once bread is golden & toasty, remove from oven & add a pinch of flaky sea salt

Heat a few tablespoons of olive oil in a pan on medium heat

Add mushrooms & tomatoes to the pan and sauté for a few minutes

Add a pinch of salt & pepper

Spoon the tomato & mushroom mixture onto the toasted bread

Top with olives & basil ribbons

Transfer to a serving dish& garnish with basil leaves

Enjoy 🍷