Wednesday, September 9, 2009

pumpernickel mushroom bruschetta

Who said bruschetta had to be topped with tomatoes? Today, I decided to slice up some mushrooms, saute them in olive oil, chillies, and fresh chives instead. I pre-baked slices of pumpernickel bread until crispy, drizzled them with olive oil, and lay my mushrooms down politely on top. I took this photo before I topped them with cheese and put the back in the oven to melt.... but they looked so good I couldn't wait to eat them up.... good thing i got a photo before they were all gone.

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