The art of bruschetta

Hey lovelies

So the art of bruschetta, bruschetta can be many things. You can use tomatoes – the classic way, mushrooms w. cream. The options are endless!

One of my faves are the classic, with an onion, two tomatoes, a bit of garlic, salt pepper, and a bit of olive-oil. Toss it on a bread, and in the oven for 10 min.
If you have the time, and the courage then brown some butter, and the bread on a pan first, let it soak the butter, and brown a bit. Then add the tomatoes and in the oven for 6-7 min.

My ultimate go-to bruschetta, is super versatile, and can be used as pasta-sauce too.

  • Mushrooms (fresh mushrooms, and a whole lot of it ;))
  • Red-onions
  • Garlic
  • Cream
  • Port-wine
  • (maybe some parmesan cheese)

In a big pan you let the garlic and onion become glasslike, then you add the chopped-up mushrooms. Let the mushrooms brown, if they are too crowded they will shred water…
Then you add the cream, bring it to a small boil, and pour in three tablespoons of port-wine. Let everything simmer for 15-20 min. or until you have the texture you’d like.
It should be very creamy. Add salt and pepper – remember to taste!!! put it on bread, shred a bit of parmesan cheese over it, and in the oven it goes, for 10 min. or till the cheese is melted. 41b391ff2cbb5f65725114eede043ee7 b9f76f4020e320e96c0e051d02f519e8

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Published by

rikkelau

Within my family we have always loved food – no exceptions. In this house we live to wine & dine. Wether it’s Italian, the French cuisine, Asian or the Aussie’s BBQ’s, we all got a favourite dish. When I cook, I cook with my heart. On a daily basis I work as a lifeguard, swim coach and assistant consultant at accounting company, further more I’m studying at Aarhus University where I’m about to take a masters degree. As it might appear I’m fairly busy, but one thing will be sure, the food and recipes on this blog is coming directly from the heart!

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