Appetizers - Part III
Mushroom, Zucchini, and Eggplant Bruschetta

Wild Mushroom Bruschetta

    Ingredients
    2 tablespoons olive oil
    4 1/2 cups mushrooms, such as porcini, sliced
    2 garlic cloves, crushed
    1 heaped tablespoon chopped fresh thyme, or a teaspoon of dry thyme
    sea salt
    black pepper
    dash of balsamic vinegar
    4 pieces basic bruschetta 

Basic bruschetta:  slice, then grill or toast under the broiler 4 large pieces of country style bread, such as a good quality French bread or ciabatta.  Rub with a clove of garlic and dribble a little extra virgin olive oil on each.

Heat the olive oil in a large saucepan or frying pan to medium high.  When the oil is hot, add the mushrooms cook over medium high heat, stirring frequently.  Season with a few grinds of sea salt and black pepper.  Cook until all liquid has evaporated.  Then add a dash of balsamic vinegar and stir.

Turn the heat down to medium low and add the crushed garlic and thyme, and cook for another minute.  Spoon over the bruschetta and serve immediately.

Eggplant Bruschetta

    Ingredients
    2 large eggplants, sliced
    2 garlic cloves, crushed 
    1/2 to 2/3 cup extra virgin olive oil 
    juice of 1 small lemon
    (Use 4 parts olive oil to 1 part lemon juice)
    3 tablespoons roughly chopped fresh mint
    sea salt
    black pepper
    4 pieces basic bruschetta 

Basic bruschetta:  slice, then grill or toast under the broiler 4 large pieces of country style bread, such as a good quality French bread or ciabatta.  Rub with a clove of garlic and dribble a little extra virgin olive oil on each.

Heat a skillet on the stove to medium high.  Place a few eggplant slices on the skillet and cook over moderately high heat, turning once, until the eggplant is soft and cooked.

Mix together the garlic, oil, lemon juice, and mint, and season with a few grinds of sea salt and black pepper.  Put the eggplant in a dish with the marinade and leave for 30 minutes.  Place a couple of eggplant pieces on each bruschetta and spoon some of the marinade over the top.

Zucchini Bruschetta

Use the recipe for eggplant, but substitute zucchini.

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