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Truffle Oil Mushroom Bruschetta with Fermented Garlic [Vegan]
This mushroom and truffle oil bruschetta is the perfect appetizer to class up any party. The tender mushrooms are loaded onto your toast atop a smear of hummus and then finished with arugula and fermented garlic. These little bits have a big taste.
Ingredients You Need for Truffle Oil Mushroom Bruschetta With Fermented Garlic [Vegan]
How to Prepare Truffle Oil Mushroom Bruschetta With Fermented Garlic [Vegan]
- Pre-heat over to 350°F.
- Spread the fermented garlic on one side of each piece of bread. Toast them in the oven for 10-12 minutes until they're crunchy and golden brown.
- Heat coconut oil and 2 teaspoons truffle-infused oil in a cast-iron skillet over medium heat.
- Add in your mushrooms and half the tamari.
- Let them cook for one full minute.
- Season them with truffle-infused salt or pink salt and pepper.
- Add the remaining tamari and mix the mushrooms around, letting them cook for another full minute.
- Then mix occasionally for another 1-2 minutes. Set them aside.
- In a small bowl add arugula, the remaining 2 teaspoons truffle oil, a squeeze of lemon juice. Add a pinch of salt and pepper if you like.
- Pull out your toasted bread from the oven and spread 1 tablespoon of hummus on each piece.
- Layer them with arugula, mushrooms, chickpeas, crushed red pepper, truffle-infused salt/pink salt, and pepper, to taste.
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Just pinned! This little bruschetta has so much flavor packed into a little bite. Love it and love your site!