Bruschetta with Mushrooms, Avocado, and Greens
May 18, 2006 by kiteless | 0 Comments
Ingredients
- baguette loaf
- olive oil
- crimini mushrooms
- shallots
- avocado
- bacon (use thick-cut center-cut if you can find it)
- microgreens (you could also use arugala, mache, or a similar small, tender bitter green).
Step 1
Finely and uniformly chop your mushrooms and shallots. Saute in butter or olive oil over low heat for about 20 minutes, stirring only occasionally.
Step 2
While this is cooking, cook your bacon over medium-low heat until cooked and slightly crisped.
Step 3
When your bacon and shallots are near being done, slice your baguette on a bias. I angled my cuts down so that there would be more surface area on my slices. Brush the tops with olive oil and place in the broiler for a few minutes until the tops are lightly golden brown (not shown).
Step 4
Step 5
Chop or slice the bacon into bite-sized pieces. Top the bruschetta with the mushroom mixture, the avocado, a few microgreens.
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