Mushroom and Chard Bruschetta
Makes 2 dozen
Time 30 min
This hearty bruschetta is made with our beloved Seeduction bread and topped with wilted chard, tender mushrooms and fresh tarragon. Watch our how-to video.
Special Diets:
Ingredients
- 6 slices Seeduction® bread, each cut into 4 triangles
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 1/2 tablespoon extra-virgin olive oil
- 1 pound assorted mushrooms, such as cremini, white button and shiitake, chopped
- 3 cloves garlic, finely chopped
- 1 bunch Swiss chard, ribs removed, leaves thinly sliced
- 2 teaspoons finely chopped fresh tarragon or thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 400F.
Arrange bread on a large baking sheet, top with cheese and bake until toasted, 8 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add mushrooms and garlic and cook, stirring occasionally, until golden brown and no liquid remains, about 10 minutes.
Stir in chard, tarragon, salt and pepper and cook until wilted and just tender, 3 to 4 minutes more.
Spoon onto toasts and serve.
Nutritional Info:
Per serving: 2 bruschetta, 120 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 14g carbohydrates (1g dietary fiber, 2g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 6 slices Seeduction® bread, each cut into 4 triangles
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 1/2 tablespoon extra-virgin olive oil
- 1 pound assorted mushrooms, such as cremini, white button and shiitake, chopped
- 3 cloves garlic, finely chopped
- 1 bunch Swiss chard, ribs removed, leaves thinly sliced
- 2 teaspoons finely chopped fresh tarragon or thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper