Toasted rustic bread crostini spread with Soft Goat Cheese, topped with sautéed mushrooms and onion, finished with fresh arugula and black pepper. A tasty, aromatic appetizer with a full flavor.
Clean the mushrooms and slice them thinly. Thinly slice the onion.
In a pan, heat the oil with the garlic clove (optional). Add the onion and let it soften for 2-3 minutes. Add the mushrooms, lightly salt, and cook over medium-high heat for 7-8 minutes until golden and the water has evaporated. At the end of cooking, add the parsley (if desired) and a grind of pepper.
Toast the bread slices on a grill or in the oven until golden.
Spread a generous layer of Soft Goat Cheese (blended in a mixer) on each warm bread slice. Distribute the sautéed mushrooms with onion on top.
Garnish with fresh arugula leaves and finish with a sprinkle of black pepper.
For a sweet-salty contrast
Original touch
Best enjoyed immediately. Mushrooms can be prepared in advance and the bruschettas assembled at serving time.
Italy, Lazio
| Energy (kcal) | 86.44 |
| Carbohydrates (g) | 14.55 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 2.34 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 2.17 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.13 |
