Mushroom Bruschetta

One of my favorites at the Manassas Farmers Market is The Fruitful Forest. Virginie has some great locally harvested wild mushrooms that I use all season long. This was something I picked up last fall and am now sorry I hadn’t used it sooner. This is a great switch up from the traditional tomato based bruschetta. I hope you like it.

I baguette
2 cloves garlic, finely diced
1 jar mushroom tapenade (from the Fruitful Forest – check them out on Facebook)
1/2 cup Gruyère cheese
2 teaspoons basil

Preheat oven to 400.

Cut baguette on diagonal about 1/2 inch.

Place slices on a parchment-lined baking sheet.

Add a small amount of diced garlic to bread.

Top with 1 tablespoon tapenade.

Top with Gruyère cheese and basil.

Bake for 6 -8 minutes or until cheese is melted and slightly brown.


6 Comments Add yours

  1. Priti says:

    Delicious recipe! Well shared ☺🎉

    Liked by 1 person

      1. Priti says:

        It’s my pleasure ☺💕


  2. virginie brechet says:

    Lovely Dish Dan, thank you for your support and continuous visit at the market 🙂

    Liked by 1 person

    1. The market has been closed. I can’t wait for spring.


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