The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bruschetta

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Bruschettary goodness

October 5, 2010 - 7:13pm -- marlnock
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This morning, i had the pleasure of getting out my fresh loaf of sourdough, picking some beautiful portobello mushrooms from my mushroom kit and making lovely bruschetta. 


I fried up the mushrooms in some olive oil with thyme and toasted slices of the bread under the grill with basil pesto and olive oil spread on them.  Topped with the fryed mushrooms it made a delicious and easy breakfast all homemade or grown.


I'd love to hear of anyone elses topping ideas that they enjoy with their fresh bread

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