Tasty trio

photo by me

Isn't this trio of crostini just the prettiest thing you ever did see? We had this for dinner recently and enjoyed it outside with a glass of wine. The toppings were actually very simple to prepare and they were all distinct in their flavours- a fresh bruschetta, ginger soy mushrooms and lemon maple asparagus all topped on grilled slices of bread, mmm mmm!

Trio of crostini
Serves 2 as a meal

12 slices whole grain baguette, lightly brushed with oil

Bruschetta 

2 tomatoes, diced
1 bunch basil, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Ginger soy mushrooms

1 cup button mushrooms, sliced
2 tbsp soy sauce
1/2 tsp chilli garlic sauce
1/2 tsp freshly grated ginger

Lemon maple asparagus

1/2 bunch of asparagus, chopped into 1 inch pieces
1 tbsp extra virgin olive oil
1 tbsp maple syrup
1 tsp dijon mustard
juice and zest of 1/2 lemon
salt and pepper to taste

Begin by turning on your grill (or stove) to medium-high heat. While the grill heats up, combine all of the mushroom ingredients in one bowl and the asparagus ingredients in another. Spread them out on a grill pan but keep the two toppings separate (or add them to 2 pans on the stove if you don't have a grill). Cook for about 10 minutes, until golden and slightly charred. Meanwhile, prepare the bruschetta mixture by simply combining all of the ingredients in a bowl then set it aside until ready to eat. Lastly, grill the baguette slices (or toast them in the oven) until golden and crispy. Top the bread with the delicious toppings and dig in!

Side note: I hate to choose favourites but if you can only make one of these little beauties, I implore you to make the ginger soy mushrooms. They are rich and savoury with just the right amount of kick from the chilli sauce, a winner if I do say so myself!

Happy summer eating my friends! xo

Mushaboom

photos by me & pwisenberg

Siiiigh... what do you get when you combine mushrooms, onions, garlic and baguette? Pure gastronomical bliss, that's what. This is one of my absolute favourite indulgences and it's so so easy. Just sauté the onions, garlic and mushrooms in a little oil... and maybe a little butter too (dairy-free of course), spoon it onto some toasted bread and voila!

Mushroom garlic crostini
Serves 2

6 slices fresh baguette
1 cup mushrooms, sliced (I used button mushrooms and portobellos)
4 scallions, chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 tbsp olive oil
1 tsp Earth Balance butter
2 tbsp vegetable stock
salt and pepper to taste

Preheat oven to 425 degrees. Lightly brush bread with olive oil and bake until golden brown, about 10 minutes. Meanwhile, heat the oil and butter in a skillet over medium heat. Sauté the garlic for a brief moment before adding the onions and mushrooms. Season with salt, pepper and chili flakes and cook for several minutes, until the mushrooms have lost most of their water. Add a splash of veggie stock and simmer until the liquid has evaporated. Spoon this delicious mixture onto the crostini and revel in its savoury scrumptiousness. Mmm, I kind of want some right now...