Dilled Mushroom Bruschetta
"summer dish with dill and mushroom"
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This summer dish is a delicious twist on classic bruschetta. Juicy mushrooms, tangy dill, and roasted garlic sit atop crispy bread slices for a savory appetizer or light lunch.
ingredients
- 8 oz. mushrooms, sliced
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices French bread
- 1 tbsp butter
steps
- 1.
Preheat oven to 400°F.
- 2.
In a bowl, mix sliced mushrooms, dill, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.
- 3.
Spread mixture evenly on baking sheet and roast for 15-20 minutes, until tender.
- 4.
While vegetables roast, melt butter in pan over medium heat. Toast bread slices until golden brown.
- 5.
Top each slice with a spoonful of mushroom mixture.
- 6.
Garnish with additional dill, if desired.
- 7.
Serve warm or at room temperature.
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