This super easy mushroom & avocado bruschetta with a crunchy base, creamy avocado and herby mushrooms makes a delicious vegan party canapé (appetizer) or a posh toast for your festive breakfast or brunch.
With the festive season fast approaching, I thought I’d share a super simple recipe for my homemade mushroom bruschetta, which has been my go-to recipe for a few years now.
WHY YOU’LL LOVE THIS HOMEMADE MUSHROOM & AVOCADO BRUSCHETTA
- It’s super simple and quick, so anyone can make it regardless of their cooking abilities
- With the festive season just round the corner, it makes a perfect festive vegan canapé (or vegan appetizer as my friends across the pond would call it).
- You just need a handful of simple ingredients to make it, no long shopping lists.
- Not only is it a great vegan-friendly hors d’oeuvre, it doubles up as a posh avocado & mushroom toast for your festive breakfast or brunch!
WHAT’S THE BEST BREAD FOR BRUSCHETTA?
Whilst I personally prefer using a French baguette from my local bakery (this time I used a wholemeal seeded baguette), any artisan loaf would do for bruschetta. Obviously, a freshly baked loaf would taste the best.
HOW TO MAKE BRUSCHETTA
- Slice the bread loaf into 1-2 inch thick slices
- Arrange the slices on a baking tray and lightly brush with extra virgin olive oil
- Roast in the oven for 6-8 minutes until just golden
- Remove from the oven, turn the bread pieces over to the other side and brush with olive oil
- Roast again for 5-7 minutes or until just golden.
TIP: to give your mushroom bruschetta an extra delicious edge, cut a garlic clove in half and rub the garlic (cut size down) into the bread slices before brushing them with olive oil. However, if you’d prefer to avoid ‘garlic breath’, omit the garlic all together.
CAN I MAKE THIS CANAPÉ AHEAD?
Yes, you can prepare all the bruschetta ingredients separately the day before and assemble just before serving. Just a few notes if you’re making the bruschetta ahead:
- If you’re making crostini (toasted bread) a day before, make sure to cool it down completely and store in an airtight container at room temperature. However, I personally would recommend to prepare your toasted bread slices just before serving for best results.
- Cook your mushrooms as per the recipe instructions, cool down and store in an airtight container in the fridge. Re-heat before assembling the bruschetta.
- To stop the avocado from going brown once it’s been mashed, drizzle it with the juice of a lemon or lime, cover with cling film and refrigerate overnight. Although the top layer might look a little brown the next day, just give it a good mix and your smashed avocado will be green again.
As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
LOOKING FOR MORE FESTIVE RECIPES?
Check out readers’ favourite recipes below:
- Healthy gingerbread biscuits
- No-churn vegan Biscoff ice cream
- Homemade vegan eggnog
- Healthy gluten free chocolate cookies
- Festive roasted butternut squash with sage & mushroom stuffing
MUSHROOM & AVOCADO BRUSCHETTA – FESTIVE VEGAN CANAPÉ
- 1 baguette or artisan loaf cut into 10 slices (1-2 inch thick)
- 3-4 tbsp extra virgin olive oil
- 250 g chestnut mushrooms sliced
- 1 tbsp fresh sage leaves finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 ripe avocado
- Juice of ½ lemon
- Salad cress for garnish
- Preheat the oven to 200C/180C Fan/400F.
- Arrange the bread slices on a roasting tray, brush with a little olive oil and roast in the oven for 6-8 minutes until golden brown. Remove from the oven, turn the bread slices to the other side and brush with more olive oil. Roast for another 5-7 minutes until golden brown.
- In the meantime, prepare the mushrooms by heating up 1 tbsp olive oil in a non-stick pan. When the pan is hot, add the mushrooms and sautee on high heat for 6-8 minutes. Add the herbs, garlic powder, salt & pepper and cook for a further 5 minutes until the mushrooms have slightly crisped up. Set aside.
- In a small bowl, mash the avocado. Add lemon juice and salt & pepper and mix well.
- To assemble the mushroom bruschetta, spread the mashed avocado on the warm toasted bread, top with sauteed mushrooms, garnish with more pepper, salt and salad cress. Serve immediately.