Whether hors d’oeuvre, appetizer, or first course—bruschette are one of the easiest starters to prepare for entertaining. Toast baguette slices, rub with oil and garlic, top with sautéed vegetables and/or a spread and you are ready! For these bruschette, we made a simple and delicious white bean spread and topped each one with a rich and flavorful spoonful of sautéed shitake mushrooms, seasoned with parsley and thyme. Biting into these crunchy toasts, with their creamy bean spread and meaty mushrooms, make these starters a savory treat.
The white bean spread is so easy to make and it is loaded with antioxidants.
We thinly slice the mushrooms and season them with fresh parsley and thyme.
Mushroom and White Bean Bruschetta
8 to 10 servings
For the toasts:
1 baguette sliced into 3/4 inch slices
3 tablespoons extra virgin olive oil
1 large clove garlic, halved
For the beans:
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
One 15-ounce can organic cannellini beans, rinsed and drained
Sea salt
Freshly ground black pepper
For the mushrooms:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
20 ounces shitake mushrooms, stemmed and thinly sliced
1 tablespoon finely chopped parsley
1 teaspoon finely chopped fresh thyme
Sea salt
Freshly ground black pepper
Preheat the oven to 425°.
Lightly brush both sides of the bread with the oil and place them on a rimmed baking sheet. Bake in the oven for 6 minutes. Remove and rub one side of each toast with the garlic halves and set aside.
For the beans:
In a small saucepan, heat 3 tablespoons of oil over medium-low heat. Add the 2 cloves of minced garlic and sauté for 2 minutes, taking care not to burn. Add the drained beans and raise the heat to medium. Cook the beans for 2 to 3 minutes, until softened. Mash with a wooden spoon until smooth. Add ½ teaspoon of salt, ¼ teaspoon of pepper, and mix well. Remove from the heat and set aside.
For the mushrooms:
In a large nonstick pan, heat 2 tablespoons of oil over medium heat. Add the 2 cloves of minced garlic and cook until fragrant, 1 to 2 minutes. Add the mushrooms, stirring frequently for about 7 minutes, until lightly browned.
Add the parsley, thyme, ¼ teaspoon of salt and a pinch of black pepper and mix well.
Generously spread each toast with the bean mixture. Top each with 1 tablespoon of the cooked mushrooms. Arrange the bruschette on a platter and serve.
