By Blooming Aprons
A delicious twist to the traditional recipe, this bruschetta is topped with balsamic portobello mushrooms, caramelized onions and roasted peppers and drizzled with a tasty aioli.
First, let me start by saying this recipe has been a favorite of ours for many years. If there is one recipe that we keep repeating at all of our family and friends gatherings it is this one. No matter the season or the holiday, this bruschetta is always present on our table. Slightly adapted from Epicurious website, this bruschetta is packed with flavor. The combination of balsamic vinegar marinade with fresh thyme elevates the flavor of the vegetables used in this recipe. It is fairly labor intensive but I promise you, it is very worth it! To save time take advantage of the do ahead steps: prepare ahead the peppers, balsamic glazed mushrooms and caramelized onions. With all prepared and ready, the bruschetta takes a breeze to assemble.
1 hour 15 min
Prepare the balsamic marinade. In a medium bowl, mix the vinegar, honey, thyme. Divide the marinade in two equal parts and set aside.
Charred Bell peppers. Preheat oven to 400F, place the peppers on a baking sheet and bake on the lower rack for 40 min, turning every 10 min so they get evenly charred on all sides. When peppers are done, cover with foil and let stand for 10 minutes. Peel, seed and cut them in long strips. In a bowl, add the cut peppers, chives, basil, minced garlic and 1 tablespoon olive oil and toss to combine. Set aside.
Caramelized onions. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onions and saute until very soft and tender, around 15-20 min. Near the end they should have a beautiful brown color. Add to skillet one part of balsamic marinade and cook until liquid evaporates and onions are glazed, around 4-5 minutes. Set onions aside to cool down.
Mushrooms: While the onions are cooking, in a separate skillet, heat the remaining olive oil on medium heat. Add the sliced portobello mushrooms and saute until tender, about 7-10 minutes. Add remaining marinade and continue cooking until the liquid is absorbed and the mushrooms are glazed. Set aside.
Steps 1 through 4 can be prepared 1 -2 days ahead. Refrigerate until ready for use.
Prepare the bread. Preheat oven to 375F. Place the bread slices on a baking sheet and brush with olive oil. Bake for 10 minutes or until they get a golden color and look toasted.
Assemble the bruschetta: On top of the toasted bread start layering the mushroom slices, arugula, onions and top with bell pepper mixture. Drizzle the assembled bruschetta with the aioli. Serve immediately.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!