Some days I grossly underestimate the amount of time I need to make dinner.
By a lot.
So to briefly appease our grumbling tummies, I usually throw together a quick appetizer using what we have in the fridge. Like bruschetta. As long as you have freshly baked bread and veggies to put on it, you’re golden.
Mushroom Garlic Bruschetta
fresh french bread
sliced baby bella mushrooms
seasoned salt and pepper
fresh mozzarella or parmesan cheese
Slice bread into 1 inch rounds and brush with olive oil. Place in oven at 350 for a few minutes (until the bread starts to crisp).
In a saucepan, saute mushrooms and garlic in olive oil. Season with salt and pepper. Top bread with mushrooms and cheese. Bake for five to ten more minutes until the cheese melts.