Bruschetta

Tomato and Basil (vegan)

baguette
1 large ripe tomato
5-6 leaves of fresh basil
salt and pepper to taste

Slice a baguette on an angle and arrange slices on cookie sheet. Drizzle with olive oil and toast in oven at 400 degrees for 8-10 minutes. Peel the skin off the tomato (score the skin and drop it into boiling water for 60 seconds, the drop immediately into a bowl of ice water, the skin will come off easily). Cut the tomato in half and squeeze out most of the seeds. Dice the tomato and slice the basil into thin strips. Mix with salt and pepper and place a heaping tablespoon full on top of each slice of baguette. Makes approx 6 slices.

Mushroom and Rosemary

baguette
8 oz of button mushrooms, cubed
1 tsp dried rosemary (coarsely chopped)
2 Tbs soft goat cheese or cream cheese
salt and pepper to taste

Slice a baguette on an angle and arrange slices on cookie sheet. Drizzle with olive oil and toast in oven at 400 degrees for 8-10 minutes. Saute the mushrooms until golden. Add rosemary, salt and pepper and remove from heat. In a bowl, mix the hot mushrooms with the cheese and top each slice of baguette with a heaping tablespoon full of the mixture. Makes approx 6-8 slices.