Recipe: Artichoke & Mushroom Bruschetta

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Yield: 24 Hors D'oeuvres

  • 3 oz Artichoke Hearts in Brine
  • 2 oz Crimini Mushrooms
  • 1 each Roma Tomato
  • 1/2 tsp Fresh Oregano
  • 1 tbl Yellow Onions
  • 2 tbl Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 1/4 tsp Porcini Mushroom Powder
  • 1 tsp Fresh Garlic, Minced
  • 1 each Sourdough Baguette
  1. Slice baguette into approximately 24 slices. Spray with olive oil and toast in oven until crisp to make crostini. Set aside.
  2. Finely chop artichokes, mushrooms, tomato, oregano, and onion. Add together with salt, pepper, minced garlic, porcini mushroom powder, and olive oil. Let mixture sit for 30 to 60 minutes. Drain excess liquid.
  3. When ready to serve, top crostini with an ample amount of topping and serve immediately.

Ernie Pinata Executive Chef
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