Black Truffle Bruschetta
- 1 cup fresh mushrooms, finely chopped
- 2 tablespoons fresh garlic, minced
- 2 tablespoon fresh basil, chopped
- 1 tablespoon fresh sage, chopped
- pinch of salt and ground black pepper
- 1 loaf French baguette, sliced to ½-inch thick pieces
- 1 tablespoon extra-virgin olive oil
- ½ cup Mozzarella cheese, grated
- 3 tablespoons black truffle oil
- Preheat oven to 450°F.
- Place a non-stick skillet over medium heat. Once hot, add mushrooms and sauté until juice begin to come out. Add garlic and continue stirring until fragrant. Stir in basil, sage, salt and pepper. Continue cooking, with frequent stirring, until mushrooms are tender, about 5 to 7 minutes. Remove from heat and drain off liquid. Set aside.
- Brush bread slices with olive oil. Toast in preheated oven for 3 to 5 minutes or until lightly browned and crispy. Immediately spoon mushroom mixture over bread slices and sprinkle with Mozzarella. Return to oven and bake for another 3 to 5 minutes or until cheese starts to melt.
- Remove bruschetta from oven and drizzle with black truffle oil. Serve right away.
- You may also replace mushrooms with other vegetables of your choice, such as asparagus, broccoli, etc., however, lightly coat skillet with a thin film of cooking spray since vegetables like asparagus do not emit juices with sautéed without oil.
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