Without intending to do so, I've created an unofficial dinner theme here at Family Bites this month; good food fast.
Cook up a few veggies loafing around in the fridge, spread over some crusty bread, top with a bit of cheese and bake. Serve alongside a simple green salad and dinner is served. For the record, I have yet to make a veggie based bruschetta that my boys enjoy so their version usually involves some pizza sauce and a slice of ham or leftover chicken breast, but either way it's just as quick as this one.
Simple dinners don't have to mean that everyone in the house eats the same thing. We're all different, we all have different tastes, and as a somewhat reformed picky eater I can certainly empathize with those who don't want to eat mushrooms (or, ahem, tomatoes). For a more time consuming meal you can even cook up a bruschetta bar and let everyone assemble their own meal. Or just make a veggie bruschetta for you and pizza bruschetta for the kids.
Either way the food will hit the table quickly, you will all be eating together, and it'll be so very good.
Mushroom, Leek and Cheddar Bruschetta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mushrooms, cleaned and sliced
- 1 leek, washed and sliced
- 2 cloves garlic, peeled and minced
- Fresh or dried thyme leaves
- Fresh or dried rosemary
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- 4 slices of crusty bread
- 1/4 cup grated cheddar cheese
Preheat oven to 350 degrees.
Place the butter and olive oil in a skillet set over medium heat. Once the butter had melted, add the leeks and garlic and saute until softened.
Add the thyme and rosemary and combine well. Add the mushrooms and cook for approximately 10 minutes, or until the mushrooms are cooked through.
Add the vinegar and season with salt and pepper. Scoop onto slices of crusty bread, top each with 1/ 4 of the grated cheese and bake for 5 minutes, or until the cheese has melted.