Mushroom and Goat Cheese Bruschetta
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portabella mushrooms, sliced
Goat cheese, softened to make spreadable
For Tomato Topping:
3-4 Tomatoes, diced
1 cup Balsamic vinegar
2 cups Canola oil
1 Tbsp Thyme, oregano, basil, onion powder and garlic powder
Olive oil for sautéing mushrooms
Shredded Parmesan cheese
Green onions, sliced
In a bowl or blender combine vinegar, dry seasonings and whisk in canola oil drizzling oil slowly. Add diced tomatoes let tomatoes marinate.
Preheat oven to 350.
Slice French bread and spread goat cheese on slices. Bake in oven until golden brown.
Clean portabella mushrooms by scoping out the spores with a spoon slice mushrooms. Sauté mushrooms in olive oil and garlic.
To Assemble bruschetta, top with mushrooms, tomatoes, Parmesan cheese, and green onions.