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This simple bruschetta recipe with tomato and fresh basil is best when you use fresh, room temperature tomatoes. It's also important to set aside a little time to allow the tomatoes to sit with salt. As the tomatoes sit, they become extra flavorful.

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Ingredients of My Tomato + Basil Bruschetta Stuffed Mushrooms 🥰:

1. Provide 5 - Mushrooms Large button take the stork out the middle
2. Give 1 Pinch Garlic Granuals
3. Get 6 Tsp for Soft Cheese
4. Prepare 2 - basil leaves chopped
5. Give 3 of little plum tomatoes diced tiny pieces
6. Require 1/4 tsp for Balsamic vinegar
7. Require 2 tsp of sweet peppers chopped(I used jalapenos instead)
8. Require 1 for little bunch fresh parsley

Place bruschetta on decorative platter and garnish with basil leaves. This recipe for a classic Tomato Basil Bruschetta features the perfect, bright and herby tomato topping served over crisp garlic toast. Typically the Italian antipasto course would include cured meats, olives, mushrooms, cheeses, and other small bites. Stuffed mushrooms served with a tomato/basil salad; made a wonderful light lunch.

My Tomato + Basil Bruschetta Stuffed Mushrooms 🥰 making:

1. Mix the cheese with the chopped Basil, balsamic vinegar, and a little black pepper. I added the basil and Garlic in the mushroom first balsamic vinegar at the end share on each one. But I think mixing it together is better.
2. Add the mushrooms in a non stick pan and brown the tops a little of the mushrooms. Then turn them over so they are upright. Turn down to Simmer
3. Next with a tsp add the soft cheese mix then the bits of tomatoes and the sweet peppers or (Jalapenos as my daughter wanted.)
4. Simmer with lid on
5. Add a little black pepper on top of each then add a lid for 3 minutes. Add to serving dish sprinkle over the balsamic vinegar. I added some grilled Haloumi with it.

Stuffing: Grate or mince mushroom stalks, carrot and zucchini, add seasoning of choice, add grated cheese, chopped. I made the stuffed mushrooms for two reasons: one, I just happened to have almost all of the ingredients, except, notably, the mushrooms in the fridge and wanted to use them up but two, I decided it was time for a little antidote to this season of excess. Don't get me wrong, I savor a sweet. This tomato basil bruschetta is a great dish to serve at a party or to bring to a picnic. Just toast the bread beforehand, pack up some sliced mozzarella Speaking of mozzarella, have you all ever tried fresh mozzarella?

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