Whole Grain Toast with Bruschetta and Roasted Garlic Mushrooms

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I think I’ve made both of these at some point, in the past year, but I have long forgotten about it, so it’s time to revive these old favourite recipes of mine!

Mmmm, can you believe garlic and mushrooms roasted with olive oil and soy sauce has a MARVELOUS, wonderful taste? IT REALLY DOES!

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I actually think it was my dad that gave me the initial idea of mushrooms and garlic.

The second recipe is bruschetta. Yes, it’s like two separate recipes in one, but because they’re both stuff on toast, I decided to combine them.

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I used to love going to Olive Garden, before I started this website. I went there every week and one of the appetisers we always ordered was bruschetta on toast, and I remember just marveling at how good the toast was and how wonderful it went with the raw tomatoes.

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Then I decided to make it a few months later and I think it taste quite similar, YAY!

Come to think of it, that poor little basil plant I have here have been living in my pot plant for a few weeks now, often during neglect because I keep forgetting to water it.

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Whole Grain Toast with Bruschetta and Roasted Garlic Mushrooms

Mushrooms and Garlic
2 mushrooms
3 cloves garlic
1 tablespoon extra light olive oil
1 teaspoon low sodium soy sauce
1/2 teaspoon garlic powder

Bruschetta
1 Roma tomato
2-3 fresh basil leaves
1 teaspoon extra virgin olive oil
1/2 teaspoon apple cider vinegar
sprinkle salt, pepper

Toast
4 slices whole wheat, multigrain bread (I used Trader Joe’s)
Extra light olive oil

To make the Mushroom and Garlic: Preheat oven to 350°F (176°C).

Have a piece of foil ready. Fold in all four sides so nothing can drizzle/fall out.

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Dice the mushrooms and garlic (the pieces should not be too small). Then, mix the two together in the foil. In a separate small bowl, mix the olive oil, soy sauce and garlic powder.

Mix the sauce with the mushrooms and garlic in the foil, then stir it around. Scrunch the foil up to make ball like shape, and then bake it in the oven for about 20 minutes. After it finishes baking, spoon it into a bowl and set aside.

To make the Bruschetta: Finely dice the tomatoes in mini cubes and put the small pieces in a bowl. Then, chop up the basil leaves to mince and add it with the tomatoes. Next, drizzle the olive oil, apple cider vinegar and sprinkle some salt and pepper. Use a spoon and carefully mix it a little (don’t overdo it), and set it aside.

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Toasting the Bread: Turn the oven up to 400°F (204°C).

Brush a little extra light olive oil (up to you how much, I used about 1/2-1 teaspoon for each slice) on both sides of the breads. Put the breads in the oven and bake for about 8-10 minutes on one side until it’s nice and hard, then turn it around and bake for another 5 minutes or so.

Assembling: Add a couple of spoonfuls of the mushroom and garlic on one toast, and the bruschetta on another. You can make up to four slices.

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Whole Grain Toast with Bruschetta and Roasted Garlic Mushrooms
Serves: 2
 

Ingredients
Mushrooms and Garlic
  • 2 mushrooms
  • 3 cloves garlic
  • 1 tablespoon extra light olive oil
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon garlic powder
Bruschetta
  • 1 Roma tomato
  • 2-3 fresh basil leaves
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon apple cider vinegar
  • sprinkle salt, pepper
Toast
  • 4 slices whole wheat, multigrain bread (I used Trader Joe’s)
  • Extra light olive oil

Instructions
  1. To make the Mushroom and Garlic: Preheat oven to 350°F (176°C).
  2. Have a piece of foil ready. Fold in all four sides so nothing can drizzle/fall out.
  3. Dice the mushrooms and garlic (the pieces should not be too small). Then, mix the two together in the foil. In a separate small bowl, mix the olive oil, soy sauce and garlic powder.
  4. Mix the sauce with the mushrooms and garlic in the foil, then stir it around. Scrunch the foil up to make ball like shape, and then bake it in the oven for about 20 minutes. After it finishes baking, spoon it into a bowl and set aside.
  5. To make the Bruschetta: Finely dice the tomatoes in mini cubes and put the small pieces in a bowl. Then, chop up the basil leaves to mince and add it with the tomatoes. Next, drizzle the olive oil, apple cider vinegar and sprinkle some salt and pepper. Use a spoon and carefully mix it a little (don’t overdo it), and set it aside.
  6. Toasting the Bread: Turn the oven up to 400°F (204°C).
  7. Brush a little extra light olive oil (up to you how much, I used about ½-1 teaspoon for each slice) on both sides of the breads. Put the breads in the oven and bake for about 8-10 minutes on one side until it’s nice and hard, then turn it around and bake for another 5 minutes or so.
  8. Assembling: Add a couple of spoonfuls of the mushroom and garlic on one toast, and the bruschetta on another. You can make up to four slices.

 

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