Portobello Bruschetta with Three Cheeses Recipe
Meaty portobello mushroom caps take the place of traditional bread in this yummy three cheese bruschetta.
I'm making this for the second time this evening; it's a lovely presentation, and very delicious. I'll ease up on the garlic this time and use cheeses I have, which are a Parmigiano-Reggiano*, bleu crumbles (as I don't love feta), and slices of Danish Jarlsberg. I'll serve this with cous-cous and likely another simple cooked vegetable such as carrots or a winter squash soup. Things I learned when writing this, my first recipe review: *What is the Difference Between Parmesan and Parmigiano-Reggiano? A cheese called Parmesan is essentially a cheese that imitates the recipe for Parmigiano-Reggiano, but is made outside of the approved Italian regions. Found on:
This is so good! Can't wait to make again! I may use fresh basil in place of the arugula next time.
Balsamic vinegar adds a delicious zip to easy bruschetta.
Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
Charred Italian bread is topped with creamy goat cheese and a mixture of strawberries and balsamic vinegar. This makes the perfect start or end to an Italian feast.
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Two kinds of cheeses make this simple bruschetta everyone's favorite. Adjust the quantities of herbs to taste.
Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish. Add balsamic vinegar if you like. Serve on toasted French bread with pesto, or enjoy it all by itself.