Cremini and Tomato Bruschetta with Mascarpone, Toasted Pine Nuts, and White Truffle Oil

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This recipe, by Danielle Sanderson, was awarded "runner up" in VT's 2014 Reader Recipe Contest. One of Danielle Sanderson’s favorite ways to spend a weekend afternoon is trying out new recipe ideas in the kitchen. “I really enjoy creating meatless versions of the traditional comfort foods I grew up on,” she says. “This recipe comes from my love of all things mushroom! The flavors work so well together, and it has become a real favorite with my family.” Serve as a starter for a Mediterranean-themed dinner, or pair it with
a fresh green salad and a glass of wine for a light meal.

  • 16Servings



1. Heat 2 Tbs. oil and 1 tsp. butter in large nonstick skillet over medium heat. Add half of mushrooms, and sauté 5 minutes. Add 2 tsp. minced garlic, and sauté 3 minutes more. Stir in half of tomatoes, and transfer mixture to bowl. Repeat with 2 Tbs. oil and remaining butter, mushrooms, minced garlic, and tomatoes. Cool.

2. Meanwhile, toast pine nuts in small skillet over medium heat 4 to 5 minutes, or until browned and fragrant. Stir
4 tsp. pine nuts into cooled mushroom mixture.

3. Brush bread slices with remaining 3 Tbs. oil, rub with garlic halves, and place on baking sheet. Broil bread slices
2 minutes per side, or until toasted. Spread each slice with 11/2 tsp. mascarpone, then top with 3 Tbs. mushroom mixture. Drizzle with truffle oil, and sprinkle with basil and reserved pine nuts.

Nutrition Information

  • Calories: 180
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 14 mg
  • Fat Content: 4 g
  • Fiber Content: 0.5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 81 mg
  • Sugar Content: 1 g