mushroom marsala bruschetta

I love bruschetta…and crostini!  It's so tasty - and the perfect lunch, light dinner, or appetizer!       A lightly toasted, crisp, crusty bread, with a melding of delicious flavors stacked upon it -  the toppings are literally limited only by your imagination.  I recently read a delectable recipe using figs, gorgonzola and honey…oh my goodness, hold me back! ;)  I'm definitely trying that soon!

Traditional bruschetta is toasted over coals, a grill, or an oven, brushed with garlic, then topped with chopped tomatoes and basil, and drizzled with olive oil.  Crostini meaning "little toasts", is topped with any of the same lovely ingredients you would stack on bruschetta, only using little pieces of bread, usually a sliced baguette.

the lovely ingredients:  cremini mushrooms, gorgonzola, walnuts, butter, fresh parsley and thyme,
olive oil, marsala, and crusty whole grain bread

My lovely daughter, Kelly, came to visit a couple weekends ago.  She lives only a half hour from me, but with our busy schedules, we're unable to enjoy each other's company as often as I would like - it's usually by phone or text. She loves the biking and running trail near my home, so she decided to go out for an afternoon run before we went out for dinner.  I knew she would be gone for a couple hours, so decided to surprise her and prepare a nice late afternoon appetizer / light dinner for when she returned, rather than going out like we had planned.  My thoughts went directly to bruschetta.  I had all the ingredients, except the crusty bread, which I ran out to buy. We could enjoy the tasty bruschetta, with a bottle of wine, sitting in my pretty pastel colored backyard adirondack chairs, and catch up on everything.  Those poor adirondack chairs never get the use they deserve, so this was the perfect opportunity.

All my lovely ingredients gathered together, I went about quickly preparing the mushroom marsala bruschetta, before she returned home.  I decided to photograph along the way, so I could share this great recipe with my readers, who I appreciate so much!  Kelly returned home to the plate of four incredibly delicious mushroom marsala bruschetta sitting on the plate above.  It turned out to be a wonderful evening together over lots of talk, laughter, eating, and wine! :)

Enjoy this easy to make, great blend of flavor on your favorite lightly toasted, crusty bread with friends this weekend.  I may have to join you, and create it again myself!

Until next time…mangia!  xox

Carol

Mushroom Marsala Bruschetta

Yield:  4 - 5 large slices or 8 - 10 small slices

Ingredients:

2 tablespoon extra virgin olive oil

8 ounces cremini or baby bella mushrooms sliced (I used cremini)

1 teaspoon chopped fresh thyme

salt & pepper to taste

1/3 cup sweet or dry marsala (I used dry)

1 tablespoon butter

3 tablespoons toasted chopped walnuts

3 tablespoons finely chopped fresh parsley

4 - 5 slices large crusty bread or 8 - 10 small slices

1/2 cup gorgonzola cheese crumbles

Create the Bruschetta:

Heat the oil in a frying pan, add the mushrooms, and cook over medium heat until they are tender and lightly browned.  Add the thyme, salt and pepper, and marsala.  Cook over medium-high heat until the wine begins to reduce and thicken.  Remove from the heat and add the butter, walnuts, and parsley.

Toast the bread slices under the broiler until lightly browned on both sides.  Place the bread slices on a platter and spoon the mushroom mixture unto each slice.

Sprinkle the cheese crumbles on top of the mushroom mixture and serve!

Carol's note:
I thought it would be nice to feature this recipe after my tiramisu cupcakes.  If you happened to have bought a bottle of Marsala for the cupcakes, you can put it to good use with this savory appetizer as well!  And coming next, another sweet recipe you can also utilize the Marsala with.  I hate any lovely ingredient going unused! :)

Recipe adapted from Italian Food Forever.