An exquisite look and an explosion of colors, this one! Ready in no time and delicious to savor on a relaxing weekend morning. Enjoy!
Mixed bruschette and crostini
Servings: 8 pieces
Ingredients
Main
- 100 g brown button mushrooms
- 1 tsp butter
- 2 slices brie cheese
- 1 fig
- 1 tomato
- 2 slices fresh light mozzarella
- 1 slice smoked salmon
- ½ avocado
- ½ peach
- 2 tbsp low fat cream cheese
- 8 slices rustic bread
Garnish
- arugula
- baby spinach
- dill
- ½ tsp capers
- 1 walnut
- 1 slice fresh cucumber
- 4-5 pcs blackberries
- 1 slice untreated lemon
- 7-8 blueberries
- balsamic vinegar
- salt and pepper to taste
Instructions
- Wash and dry the mushrooms, then slice and fry in butter. Season with salt and freshly ground pepper. Take out to cool down.
- Roast the peach over a grill pan that was previously coated with butter. Leave for 2 mins, then turn, then leave 2-3 minutes more. Take out to cool down.
- Chop the avocado half and dress in lemon juice, salt to taste.
- Toast the bread after preferences (light/ brown/ not at all 🙂 )
- Spread the cream cheese over half of the bread slices, then top and garnish as pictured above in this article's image.
