It’s a Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto PARTY! Don’t you just love crunchy snacks to nibble on?
If you are just craving a simple lunch made with fresh ingredients and mouthwatering flavours, or a light snack, I have you sorted.
This recipe for Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto was exactly what I needed, and I might be slightly possessed by pesto ‘s in any form and flavour, guys. Do you blame me?
How To Make the Best Bruschetta
It doesn’t take much to make the best bruschetta. Give me good quality bread, fresh garlic, olive oil and pesto and I am the luckiest girl in the world.
To make the best bruschetta you will need good quality ingredients all around. Baguettes and french loaves are great to use as they have a nice crispy crusts. You can also use homemade ciabatta to make delicious crostini appetizers.
First, cut thick slices of rustic bread and place on your baking tray. Next drizzle the bruschetta with a good quality olive oil and grill in the oven until it starts to toast. I love to crack open a garlic clove and rub the bruschetta with some crushed garlic before I place it back in the oven to toast.
Simply serve with more olive oil and a good balsamic vinegar as a dipping condiment. However since I am THAT girl I prefer a freshly made pesto or a tasty dukkah on the side.
So, for this recipe of Brown Mushrooms, Pepper and Coriander Pesto Bruschetta, I combined a few of my favourite ingredients to enjoy on bruschetta.
First off saute the garlic in some butter in a saucepan until fragrant. Next add the black mushrooms (divine) and fry off until soft. And that’s your topping sorted! However I didn’t stop there because I made the most delicious and quick coriander pesto in minutes. Finally you top it off with a quick fresh pepper salsa and parmesan.
You can all join my pesto and bruschetta love club right here…
Easy Bruschetta for Entertaining
Not only are these bruschetta bites great for lunch, they are also very nifty to serve to the masses. Serve it as a starter or as part of a snack platter before your favourite sports game (or any other occasion.)
A great idea is to use a french loaf or two to slice and toast before hand. Then you simply prep your topping and have it ready in no time.
It sure takes the stress out of snack prep and the ever constant fear that they might catch fire in the oven if I’m preoccupied with…friends!
For the love of pesto
Easy recipes that feature pesto:
Simple Tomato Salad with Parsley and Walnut Pesto
Hummus with Basil Pesto
Slow Roasted Leg of Pork with Ginger and Coriander Pesto
Macaroni and Pesto Chicken with Red Pepper Tomato Sauce
| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings | servings |
- 1 fresh french loaf sliced
- butter to spread
- 3 tablespoons butter to fry mushrooms
- 250 gr mushrooms chopped
- 1 teaspoon minced garlic
- 1 cup fresh coriander
- 1/4 cup blanched almonds
- 1/2 cup grated parmesan
- 1 clove garlic finely chopped
- 3/4 cup olive oil
- 1 cup chopped peppers green, yellow and red
- shaved parmesan to serve
- fresh coriander to garnish
Ingredients
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- Spread the pieces of sliced loaf with butter and toast in the oven until golden. Set aside.
- Heat the next bit of butter in a saucepan, add the garlic and saute for a few minutes. Add the chopped mushrooms and saute until soft. Set aside.
- For the pesto; combine the coriander, almonds, parmesan, garlic and olive oil and grind to a paste in a pestle and mortar or food processor.
- Assemble the Bruschetta by adding heaps of mushrooms, chopped peppers, parmesan and coriander pesto.
