Bruschetta with Saint Andre and Grilled Portobello Mushroom

This is a recipe for bruschetta, or toasted bread. In recent years, bruschetta with various toppings has become popular in restaurants. It is easy to make your own at home.

INGREDIENTS

30 minutes

serves 4

2 grilled portobello mushroom caps

4 ounces grilled red onions

2 tablespoons extra virgin olive oil

8 garlic cloves garlic, crushed or chopped, plus 1 large clove, cut in half

Sea salt, to taste

Cracked black pepper, to taste

2 tablespoons chopped Italian parsley

2 tablespoons balsamic vinegar

8 slices Italian bread, cut into 1/2-inch thick slices

8 ounces Saint Andr cheese

While still slightly warm, dice the mushrooms and onions, and combine them with the olive oil, crushed garlic, salt, pepper, parsley, and balsamic vinegar in a medium-size bowl.

Place the slices of Italian bread on the hot grill until lightly brown on both sides. Or you can toast the bread slices in a 425-degree oven. Be careful not to burn the bread. Rub one side of each grilled or toasted bread slice with the garlic, and season with salt and pepper.

Spread the Saint Andr evenly on each piece of bread and top with the mushroom mixture. Diced tomatoes, chopped basil, or white beans may be added as an adaptation to the recipe. We also recommend topping the bruschetta with Coelsanus roasted vegetables in place of the grilled portobello mushrooms. Makes 8 bruschetta, or 4 servings, allowing 2 slices of bread per person.

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