Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto

Hi everyone on this Easter Saturday, finally spring has sprung in my backyard and the crocuses have started to bloom. It’s been sunny and around 10C outside so I do believe we are into spring. It wont be warm enough to actually sit outside for at least another month though. We’ve been busy running around today, we visited the garden center and picked up some herb seeds and pots. We are going to try to grow some indoors for now and then when the warmer weather arrives we can transplant them outside.

I just love these tiny little purple flowers, hopefully the rabbits wont hop around and eat them just yet! We will be spending a lot of time in the garden this year, we are going to give a try at our own vegetable garden. We have a goal to make a complete meal out of everything that grows in our garden, should be fun! For a quick brunch today I made a Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto rather than the traditional bruschetta of just tomatoes.

The main ingredients for this bruschetta sandwich was, tomatoes, mushrooms, onions, garlic and parsley.

Vegan Mushroom Bruschetta with Sun Dried Tomato Pesto

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: RipeLife

Recipe type: Entree

Cuisine: American

Serves: 2

Ingredients

• Sun Dried Tomato and Almond Pesto ingredients
• ½ cup silvered almonds
• 2 garlic cloves
• 1 cup drained oil packed sun dried tomatoes
• ¼ teaspoon salt and pepper
• ⅓ cup olive oil
• Mushroom bruschetta
• 1 teaspoon olive oil
• 2 teaspoon fresh parsley chopped
• 2 teaspoon fresh thyme leaves chopped
• 3 garlic cloves minced
• 280 grams of mixed mushrooms chopped
• 2 green onions
• 3 tomatoes seeded and chopped

Instructions

1. Instructions for Sun Dried Tomato and Almond Pesto
2. In food processor pulse almonds with garlic until coarsely ground.
3. Add tomatoes salt and pepper pulse till finely chopped.
4. With motor running add oil in thin steadily stream until smooth.
5. Set aside for toast.
6. In large skillet heat olive oil
7. Add green onions and garlic and thyme
8. Add mushrooms stirring occasionally until brown and no liquid remains.
9. Add chopped tomatoes cook until warmed through about 2 mins
10. Toast 2 slices of bread. Spread with sun-dried tomato pesto. Top with mushroom bruschetta and parsley, serve with salad.

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