Bruschetta with Mushrooms, Avocado, and Greens

Ingredients:

a baguette loaf
olive oil
crimini mushrooms
shallots
avocado
bacon (use thick-cut center-cut if you can find it) and microgreens (you could also use arugala, mache, or a similar small, tender bitter green).

Step 1:

Finely and uniformly chop your mushrooms and shallots. Sautee 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:

Your mushroom mixture will shrink in volume and look like this when it is done.

Step 5:

Chop or slice the bacon into bite-sized pieces. Top the bruschetta with the mushroom mixture, the avocado, a few microgreens.