Parmesan Bruschetta with Mushroom Ragu |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Lots of fresh and dried mushrooms simmered with Parmesan cheese and diced tomatoes top toasted baguette rounds for a sophisticated but easy appetizer. Ingredients:
2 cups hot water |
1 ounce dried porcini mushrooms |
3 tablespoons olive oil, divided |
1/2 pound fresh cremini mushrooms, cut in half |
1/2 pound fresh shiitake mushrooms, cut in half |
1 onion, chopped |
1/4 teaspoon crushed red pepper |
1/2 cup kraft grated parmesan cheese, divided |
1 (14.5 ounce) can hunt's® diced tomatoes, undrained |
1/4 cup chopped fresh thyme |
1 french bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices |
Directions:
1. Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
2. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
3. Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
4. Spoon mushroom mixture onto toast slices just before serving.
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