Saturday, August 4, 2012

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.

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