Bruschetta Variations with Mushrooms and Red beans

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Quick and simple recipes attract me the most because I get highly irritated when I am hungry. It becomes a lot more easy if the ingredients are minimum, less complicated recipe and quicker preparation time. I do have many such recipes, thanks to my hunger pangs, but today I will be sharing bruschetta variations with mushrooms and red beans.

The classic bruschetta with tomatoes, basil and cheese is an all time favorite. Also, quick and easy ! I like to experiment with the toppings now and then cause I love change. Change is need of life, makes life more interesting and makes you a wise person only if you learn the lessons life has to teach you! Just like my easy peasy bruschetta variations, you need to live your life simple, no complicated approach to challenges in life, be quick to express gratitude and tadaaaaaa … Life is beautiful !!

Mushrooms sauteed with onions and garlic taste amazing. Sprinkle some cilantro on the top and it totally elevates the taste. While for the second variation, I used cooked red beans, corn, tomato, onion and a little bit of cheese. This appetizer is so delicious and worth trying. If you do try it out, do not forget to let me know. Happy cooking and happy eating !!

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BRUSCHETTA VARIATIONS WITH MUSHROOMS AND RED BEANS

Author: The Cooking Soul

Yield- 12 Bruschettas

INGREDIENTS

  • 1 french baguette or loaf
  • 1/4 cup butter

Mushroom Bruschetta

  •  1 cup sliced mushrooms
  • 1 large onion, chopped
  • 4-5 cloves of garlic, finely chopped
  • 1 tbsp oil
  • 2 tbsp cilantro
  • salt as per taste

Red Beans Bruschetta

  • 1/2 cup cooked red beans
  • 1/4 cup boiled corn
  • 1 large onion, chopped
  • 1 tomato, chopped
  • 1 tsp oregano
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • salt as per taste
  • 2 tbsp cilantro
  • 1/4 cup cheese spread

INSTRUCTIONS

  1. Slice the bread into 12 pieces, smear them with butter and toast till its crisp and brown.
  2. For mushroom bruschetta, heat oil in a pan, saute the garlic and onion till its pink. Add mushrooms and cook till it is tender. Season with salt and sprinkle with fresh cilantro/parsley. Spoon the filling on the toasted bread and serve.
  3. For the red beans bruschetta, combine cooked red beans, boiled corn, chopped onion, tomato, oregano, chilli flakes, salt and olive oil in a bowl. Mix well. Top each bread piece with the red bean mixture, cheese spread, sprinkle with fresh cilantro and serve.

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