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Wild Mushroom Bruschetta

Photo: John Kernick
Yield Makes 12 servings (serving size: 2 toasts)

Ingredients

  • 1 baguette
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces gourmet mushroom mix, roughly chopped
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons packed fresh oregano leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce aged pecorino cheese
  • 2 cups baby arugula

Nutrition Information

  • calories 133
  • fat 3 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 295 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.

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