Bruschetta is one of the most popular Italian dishes out there, and it’s not hard to see why. Made from crusty bread, olive oil and sauteed vegetables and herbs, this crunchy, yet succulent, dish is bursting with flavor. This recipe takes your normal bruschetta and gives it even more crunch and flavor by pan-frying it instead of baking!
If you’re looking for an easy vegetarian meal, you’ve found it with this rendition of an Italian favorite. You can also top this with any of your favorite vegetables and fresh mozzarella for a cheesy finish. This is the perfect light meal for summer evenings when you just want something simple. Serve with fresh fruit or a green salad.
Yields 8 pieces
- 8 pieces Italian bread
- 1 tomato, finely chopped
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 2 basil leaves, chopped
- 2 tablespoons olive oil
- 1/2 tablespoon crushed red pepper
- Liberal dashes of salt and pepper
- 1 cup baby bella mushrooms, finely chopped
- Fresh mozzarella for garnish
- Heat one tablespoon of oil in a frying pan over medium high heat. Add onions, garlic and mushrooms and cook about two to three minutes. Add tomatoes and cook until soft, about three more minutes. Add spices, salt, pepper and basil and remove from heat. Stir until just mixed and soft.
- In the same pan, heat the second tablespoon of oil over medium heat. Add the bread and cook until browned on each side, about three minutes. Remove from heat. Repeat until all the bread is toasted.
- Add topping to bread. Grate fresh mozzarella over the vegetable topping and garnish with extra basil.