Recipe by Delray
"Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!"
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Italian bread, cut into 3/4-inch thick slices
diced fresh mushrooms
green onions, minced
ground black pepper
chopped fresh parsley
shredded mozzarella cheese
love this receipe,my friends and i ate it all up, i know there was one other reviewer, i want to him or her use less pepper, or more to your likeing, this is what is fun about this type of appitizer
This was ok but there was way too much pepper for our taste.
What I also do is put some fresh basil in the tomatoe mixture. Delish. Thank you
This strays pretty far from a traditional bruschetta. Add the tomatoes to step 3 and you will essentially have a pizza sauce - bruschetta toppings are not cooked and the garlic is rubbed onto the toasted bread and not a "topping" per se. It really seems to be pizza except toasted bread is used for the crust. If you ask your taste buds, I think you will find them saying "pizza."
made for Bunco.....loved it!
very good. my family loves this
Excellent recipie!!...coked it just the way it was described!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Tomato Bruschetta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 127
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