Mushroom Tomato Bruschetta

With the mushrooms from the farmer's market and some home grown tomatoes from Janet,

I decided to pair them and make Mushroom Tomato Bruschetta.


First was the cooking the mushrooms with green onions, garlic, salt and pepper.

Then dicing the tomatoes with a little marinade of balsamic vinegar.

Add the ingredients onto broiled crusty bread and top with some skim mozzarella cheese.

Having a variety of mushrooms gave the dish a woodsy taste.  Fairly easy and delicious.