Bruschetta can be a meal in itself. Top it with some beef and it’s hearty enough to stand on it’s own. I don’t know why tomatoes get all the love when it comes to choices in toppings. Though it is a wonderful choice, right next to them at the super market mushrooms, glorious mushrooms are sulking. At least that’s how I’d feel if I got stiffed for the title of tasty savory bruschetta topping. A few
weeks ago the weather turned gloomy and it almost felt like fall. Why that kind of weather conjures a deep seated need in me to cook something hot, bubbly and savory is beyond me. I really don’t know. I just obey my urges for the most part. With that in mind a trip the produce isle sealed the deal. I found the most beautiful shitakke mushrooms that most definitely would be paired with a little garlic, a little butter and some white wine and THEN find a resting place atop some already prepared crusty french bread. Of all the toppings I used in this dish, the mushrooms were clearly the best. It was a special day. I cooked in the kitchen while the boys watched a little television periodically interrupting asking when it would be done as the aroma alerted them impending indulgence was soon to be had. I love the connection food inspires. It humbles me and affords me the opportunity to create and serve all at the same time.
Bruschetta
By Published: August 24, 2010
- Yield: 6 Servings
- Prep: 10 mins
Bruschetta can be a meal in itself. Top it with some beef and it’s hearty enough to stand on it’s own. I don’t know why …
Ingredients
- 2 loaves crusty french bread sliced
- 4 stalks asparagus
- 1/2 lb. fresh mushrooms I used shiitake sliced
- 1 small skirt steak
- 3 small roma tomatoes
- 2 cups mozzarella cheese
- 2 sprigs fresh rosemary leaves
- 1 cup fresh basil leaves packed
- 1/2 cup olive oil
- 1/2 cup parmesan cheese grated
- 2 cloves garlic
- 3 T. butter
- 1 clove garlic chopped
Instructions
- Make the pesto sauce.
In a food processor add the basil, garlic and cheese and puree’. Add the olive oil until it’s all mixed.
- In a small sauce pan saute the butter, garlic and mushrooms.
- Season the skirt steak with salt and pepper and grill 3 minutes on each side. Slice against the muscle grain.
Grill the asparagus along with the steak.
- Assembly. On a large cookie sheet place the sliced bread. Top each piece with a little pesto sauce, mozzerella cheese and mix up the ingredients to include your favorite combination. The mushrooms are my favorite. I use the fresh rosemary for the meat.
