Infused Tomatoes, Mushroom Thyme Bruschetta
1 tomato cut into small pieces
1 pound of mushrooms
3 tablespoons of infused Easy Butter olive oil (will need more for later in the recipe)
2 tablespoons of balsamic vinegar
1 teaspoon of sugar
1 tablespoon of thyme leaves
Salt and pepper
2 cloves of garlic, unpeeled (garlic lovers add more)
4 slices of Italian bread or use baguettes
Infused Easy Butter olive oil for drizzling
Heat the infused olive oil in a large skillet over medium-high heat.
Slice the mushrooms into 1/4″ slices.
Toss into the pan and sauté quickly, about a minute or two. Add tomatoes.
Add the balsamic and sprinkle in sugar as you stir. Mix for another 30 seconds or let the balsamic and sugar caramelize.
Add thyme, salt, and pepper.
Toast the bread and rub each piece with garlic.
Place a spoonful or two of mushrooms on each slice of bread.
Don’t overload the bread mushrooms will fall off when served