Ingredients:
- 1 package of sautéed mushrooms
- 6 slices of homemade durum wheat bread
- 1 clove of garlic
- 100 g cherry tomatoes
- 1 ball of mozzarella
- ½ teaspoon of organic Cayenne pepper n4
- Extra virgin olive oil (to taste)
- Salt (to taste)
Begin by heating a drizzle of olive oil in a saucepan and adding the clove of garlic. Once the garlic is fragrant, incorporate the sautéed mushrooms and cook them for a few minutes. Afterward, remove the pan from the heat and allow the mushrooms to cool slightly. While the mushrooms are cooling, prepare the cherry tomatoes. Wash and chop them before placing them in a bowl. Season the tomatoes with salt, olive oil, and the organic Cayenne pepper, giving them a gentle toss and letting them marinate for a few minutes to enhance their flavor.
Next, slice the durum wheat bread and toast the slices on a grill or in the oven, making sure not to over-dry them. Once the bread is toasted to your liking, add a few cubes of mozzarella on top and return the bread to the oven for a couple of minutes until the cheese begins to melt.
Now, combine the marinated cherry tomatoes with the sautéed mushrooms and generously spoon this flavorful mixture over your toasted bread. If desired, finish with a drizzle of raw olive oil to enhance the dish. Serve your delightful bruschetta as a perfect appetizer or light meal, and enjoy the wonderful blend of flavors!
