​Bruschetta with Sauteed Mushrooms and Parmesan Cheese

Prep Time: 10 minutes
Cook Time: 15 minutes
 
Ingredients
Yields 10-12
Bruschetta
  • 1 French baguette, cut into ½ inch thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1-2 garlic cloves, halved
  • ½ cup freshly grated parmesan cheese
  • Chopped fresh parsley, for garnish
Mushrooms
  • 1 tablespoon olive oil
  • 14 ounces button mushrooms, cleaned and thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Kosher salt, to taste
  • Black pepper, to taste
 
Instructions
Bruschetta
  1. Brush both sides of each slice of bread with oil.
  2. Toast the bread for about 5 minutes per side in a 350-degree oven or grill over medium heat until golden.
  3. Rub both sides of each slice with garlic, then sprinkle with parmesan when the bread is still warm. Set aside.
Mushrooms
  1. Heat the oil for the mushrooms in a medium skillet over medium heat.
  2. Add the mushrooms once the oil is hot. Sauté for 2 minutes.
  3. Add the garlic and continue to sauté for another minute.
  4. Drizzle the balsamic vinegar and honey over the mushrooms.
  5. Sauté for 30 seconds, season to taste with salt and black pepper, then remove the mushrooms from the heat. You want to avoid overcooking the mushrooms, so you don’t reduce their cancer-fighting antioxidant activity too much.
  6. Evenly divide the mushrooms between the slices of the toasted baguette. Garnish with parsley.
  7. Arrange bruschetta on a serving platter and enjoy this healthy, cancer-fighting appetizer.
 
Recipe Note
To make this healthy recipe even healthier, use a whole wheat French baguette.