FRENCH ONION MUSHROOM BRUSCHETTA
The final in my cook-once-eat-three times recipe extravaganza.
If you still have some leftovers from your French Onion Grilled Cheese (recipe here) and your French Onion Pasta (recipe here), here is a way to finish off your week in style. No leftovers you say? Well, make some more! In a few hours those guests will arrive and I can promise they will love you even more for making the effort.
Grilling the bread drizzled with olive oil has become our preferred way of enjoying toast onboard. We have no traditional toaster (electric) and the little collapsible camping one we have is fine but after using the grill method, nothing else seems to quite compare.
FRENCH ONION MUSHROOM BRUSCHETTA
what you will need
2 cups French Onion Mushroom mixture
2 x 6″ chiabatta, sliced (about 14 slices each)
olive oil
2 tbps grated parmesan
1 tbsp minced fresh parsley
Putting some deliciousness together
Heat Onion Mushroom mixture and set aside
Heat a grill pan.
Drizzle each side of chiabatta slices with olive oil.
Grill both sides until crispy and lightly browned.
When ready to enjoy top each slice with onion mixture.
Sprinkle with a bit of Parm and chopped parsley.
- 2 cups French Onion Mushroom mixture
- 2 x 6" chiabatta, sliced (about 14 slices each)
- olive oil
- 2 tbps grated parmesan
- 1 tbsp minced fresh parsley
- Heat Onion Mushroom mixture and set aside
- Heat a grill pan.
- Drizzle each side of chiabatta slices with olive oil.
- Grill both sides until crispy and lightly browned.
- When ready to enjoy top each slice with onion mixture.
- Sprinkle with a bit of Parm and chopped parsley.
