Pan Seared Basil Mushroom Bruschetta with Rosemary Cream

I am obsessed with little toasts. They are just so beautiful and tasty … just look at these gorgeous little things! I simultaneously want to gobble them up or just sit and gaze at them forever. I feel so torn …

The Realistic Nutritionist started this obsession when she posted her beautiful pictures of Pan Seared Bruschetta … I just longed to make them from the moment I saw them … and the sad thing was she couldn’t even taste the pretty little toasts because she was sick. I hope she makes them again because while they are lovely to gaze at, they are even better to taste.

Are you tempted yet?

Pan Seared Basil Mushroom Bruschetta with Rosemary Cream

Adapted from the Realistic Nutritionist. This recipe doesn’t make a lot, so if you are making these for a large party, you want to double or triple the batch. It was just about the right size for a lunch for little me.

• 8 slices of french bread (whole wheat preferably)
• Rosemary cream cheese (recipe below)
• Shredded mozzarella cheese
• About 1 tablespoon of olive oil
• 1/2 cup chopped red onion
• 2 -3 garlic cloves, finely chopped
• a small sprig of rosemary, finely chopped
• 1 cup of finely chopped mushrooms
• Several basil leaves, chopped
• 3/4 cup tomato, finely chopped
• Crushed red pepper & sea salt to taste
• To garnish: toasted almonds and basil flowers and/or leaves

Directions:

1. Mix up the rosemary cream and set aside.
2. Heat one tablespoon of oil in a frying pan over medium high heat.
3. Add onions, garlic, rosemary and mushrooms and cook about 2 -3 minutes.
4. Add tomatoes and cook until vegetables are soft, about 3 more minutes. Remove from heat and add spices, salt, pepper and basil. Stir until just mixed.
5. Toast the bread lightly, then spread with rosemary cream. Place the little toasts on a baking sheet and sprinkle a bit of mozzarella on top of each toast. Bake or broil until the cheese is melted and bubbly.
6. Top each toast with a scoop of the mushroom/tomato mixture, then sprinkle with toasted almonds and basil flowers. Serve immediately.

Once I started eating them, I inhaled them. I should have slowed down and savored them, but I lost all control.

Rosemary Cream

• 3 ounces of light cream cheese
• 2 Tablespoons blue cheese (optional … for those that like blue cheese! I do, but I think the flavor would be a little too intense for some)
• 1 small sprig of fresh rosemary, chopped (about 1/2 teaspoon)

Cream together ingredients until fully blended.

This recipe was shared at Fit & Fabulous Fridays, Fabulous Friday, Midnight Maniac Meatless Monday, Talent Show Tuesday, Trick or Treat Tuesdays, and Totally Tasty Tuesdays.