Serves 8
This variation of bruschetta has a mouth-watering aroma. Our place smells wonderful when we make this recipe—a promise of the good food to come for our guests.
1 baguette, thinly sliced
2 tablespoons olive oil, divided, plus more for brushing the bread
½ sweet yellow onion, thinly sliced
8 ounces button or cremini mushrooms, sliced
½ head roasted garlic (see here)
Sea salt
Freshly ground black pepper
Preheat the broiler.
Brush the bread on one side with some of the olive oil. Place the bread on a baking sheet and broil until golden. Remove the pan from the broiler and let the bread cool.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté until caramelized, 15 to 20 minutes. Use a slotted spoon to transfer the onion to a plate.
Add the remaining 1 tablespoon olive oil to the skillet and reheat. Add the mushrooms and sauté until golden brown, 5 to 7 minutes. Return the onions to the pan and add the roasted garlic. Cook until heated through. Season with salt and pepper to taste.
Spoon some of the mixture onto each of the bread slices and serve.