Before I start this post I want to add a disclaimer: My food photography is bad, I mean... really dang awful. I'd love to blame it on my camera, but it might be that I tend to take all my food photos in artificial light. Plus, my plating skills seem to be less than fantastic. Oops! Okay, anyway.. Let's get on with it.
So here's the deal. Tonight I made two types of bruschetta for dinner. One was pretty traditional. It had roma tomatoes, homegrown basil, olive oil and fresh mozz cheese. Here it is...
(My personal favorite thing to do is to rub the bread with a garlic clove before toasting it in the oven. Try it and then let me know how much you loved it.)
This one was the hit of the night. Again, do not judge it by this photo.. Read the ingredients first.
This bruschetta included sautéed portabello mushrooms and goat cheese with a hint of honey. The sweetness of the cheese played well against the savory mushroom and sea salt.
Click the link for the recipe
Bruschetta with Portabello Mushrooms and Honeyed Goat Cheese
1 clove of garlic
1 tbl olive oil
3 baby portabello mushrooms
honeyed goat cheese
course sea salt
First slice the baguette along the bias (diagonal) and rub each slice with the clove of garlic. Heat olive oil in a pan and sauté in pan until soft. Remember, don't crowd the mushrooms. Salt and pepper to taste. Set aside and let cool. Once toasts are out of the oven spread the cheese on each slice. If you cannot find honeyed goat cheese my suggestion is to just use a good basic goat cheese. Place mushrooms on each slice of bread. If you had to use a basic cheese drizzle lightly with honey (When I mean light, I mean light. Don't over do this, the flavor should not be overwhelming.) Top with fresh course ground black pepper.