Bruschetta 3 Ways: Tomato, Mushroom, Pea & Feta
Three sourdough bruschetta variations featuring fresh tomatoes with basil and oregano, caramelized mushrooms with thyme and lemon, and herbed pea puree with feta and mint. Each topped with buttery spread and finished to order.
Ingredients
- 1 tbsp buttery spread with olive oilolive oil1:1vegandairy-free
removes dairy if using non-dairy version
- 1 sourdough loaf
- 12 oz cherry tomatoes
- fresh basil, chopped
- dried oregano
- garlic, clove
- 9 oz chestnut mushrooms, slicedcremini1:1umami
similar earthiness
- fresh thyme, leaves from sprigs
- 1 lemon, juice and zest
- 13 oz frozen peasfresh peas1:1seasonal
if available May-July
- 1 cups feta cheese
- fresh mint, chopped
- olive oil
- salt
- black pepper
Instructions
- 1
Toast 4 slices of sourdough.
- 2
For tomato version: Quarter cherry tomatoes and mix with chopped basil, oregano, salt and pepper. Rub toast with cut garlic clove, spread with buttery spread, top with tomato mixture and drizzle with olive oil.
- 3
For mushroom version: Slice mushrooms and cook in a pan with buttery spread and minced garlic until caramelized. Add thyme leaves and a splash of water to create a creamy sauce, then stir in another knob of buttery spread until melted. Rub toast with cut garlic clove, spread with buttery spread, top with mushrooms and squeeze lemon juice over.
- 4
For pea version: Boil frozen peas and drain. Return to pan with buttery spread, crumble in half the feta, add chopped mint, lemon juice and zest. Season with salt and pepper and mash together. Spread toast with buttery spread, top with pea mixture, crumble remaining feta and garnish with mint leaves.
Tips
Garlic clove rubbed cut-side on warm toast flavors without overpowering.
For mushroom version, add water gradually to control cream consistency.
Lemon juice brightens the pea mixture and complements the feta.
Good to Know
Best served immediately. Tomato and pea versions can be prepped 2 hours ahead; mushroom filling keeps 1 day refrigerated.
Tomato mixture can be made up to 2 hours ahead. Mushroom mixture keeps refrigerated 1 day. Pea puree best made day-of. Toast to order.
Each variation serves as a single appetizer slice or plate all three for a trio presentation.
Common Mistakes
Do not over-mash peas into a paste; keep texture slightly chunky for contrast.
Do not skip draining mushroom liquid or pea cooking water to avoid soggy toast.
Do not let mushrooms burn; medium heat ensures even caramelization.
Substitutions
Dairy-Free Swaps
General Alternatives
similar earthiness