because what is life without good food?

Pan Seared Basil Mushroom Bruschetta with Rosemary Cream

Pan Seared Basil Mushroom Bruschetta with Blue Cheese 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 …

Pan Seared Basil Mushroom Bruschetta with Blue Cheese Rosemary Cream

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.

Pan Seared Basil Mushroom Bruschetta with Blue Cheese Rosemary Cream

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.

Pan Seared Basil Mushroom Bruschetta with Blue Cheese Rosemary Cream

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 FridaysFabulous Friday, Midnight Maniac Meatless Monday, Talent Show Tuesday, Trick or Treat Tuesdays, and Totally Tasty Tuesdays.

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10 responses

  1. Wow, this sounds amazing! I adore rosemary, I think it is maybe the best herb on the planet:-) A beautiful flavor combination! Hugs, Terra

    January 13, 2012 at 9:40 am

  2. Holy smokes, do those look good!! I love all the flavors you’ve chosen – sounds amazing!

    January 13, 2012 at 10:26 am

  3. Oh god does this sound good.

    January 13, 2012 at 1:15 pm

  4. It’s sometimes difficult to come up with sufficiently descriptive adjectives at times like this! I could say awesome, or gorgeous, amazing or fabulous… Your recipe is all of that for sure. And more. That’s the problem. What do I say about the more? I guess what I’m trying to tell you is that I really LOVE your blog! Yay! Yum! Wow! And like that… <3

    January 13, 2012 at 3:31 pm

  5. Those Bruschettas look delicious and your photos are beautiful! Thank you for sharing the recipe. Have a great weekend!

    January 14, 2012 at 1:09 am

  6. These look delicious! I love the idea of making a small batch for lunch….

    January 16, 2012 at 9:17 am

  7. Thanks for sharing! These are great inspiration.

    January 16, 2012 at 10:59 am

  8. Love this combo of ingredients! Need to have a party and make these! :-)

    January 16, 2012 at 5:10 pm

  9. I haven’t done mushroom bruschetta before. Lovely appetizer!!

    January 17, 2012 at 8:43 pm

  10. Megan

    Can’t wait to try these!

    January 25, 2012 at 10:46 pm

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