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Mushroom, Sage & Caper Bruschetta

This recipe takes a veggie pasta sauce and turns it into a tasty bruschetta, fit for your appetizer spread. A high quality, artisanal bread makes an excellent foundation for a good bruschetta.




Ingredients

Bread - olive sourdough pictures - sliced into 1/4 inch slices

Olive Oil

Garlic clove / Garlic powder (optional)


Condiment:

Olive Oil

Aged Balsamic Vinegar (+12 years is best)

Finishing Salt


Steps

Prepare the pasta sauce per the link above, refrigerate or bring to room temperature.

Toast the bread, either on the grill, toaster or oven.

Immediately rub the toasted bread with the garlic clove or, brush with olive oil and then add garlic powder.

Add spoon-fulls of the mushroom sauce, top with a drizzle balsamic vinegar and finishing salt.


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