Black Mushroom Bruschetta

With ample of time and inspired by Wernie's bruschettas, I decided to make my own Monday lunch. All ingredients used are what I found in my kitchen, which explains the lack of elaborateness. Ingredients are pretty simple and basic, consisting of tomatoes, dried black mushrooms, onions, cheese, bread, some herbs and spices as wells as sauces.


Tomatoes and dried black mushrooms


parsley


Firstly, soak the mushrooms in water for about an hour. While doing so, dice the tomatoes


Once the mushrooms have absorbed the water and expanded, gently slice it and boil it in water with a little salt.


you'll know the mushrooms are cooked when there ain't any white spots in the middle of the mushrooms.


In the meantime, dice some yellow onions or red onions if you like things hot and spicy.


Mix the onions, mushrooms and tomatoes in a mixing bowl


Then comes the flavouring part.
Worcestershire sauce, olive oil, Tabasco, pepper and herbs.


drizzle some olive oil


followed by the L&P


then white pepper which gives it the spicy flavour


and black pepper for the peppery flavour. Mix them well and spoon them onto the bread


Well, the best type of bread is baguette or focaccia but there was just none of these in my house at that moment. You would want to make sure that it is evenly spread across the bread so you won't have any pieces falling down then u lift the bruschettas.


garnish with cheese, in this case, I only had Cheddar. Best option would be Mozzarella.


Arrange them nicely on the toasting tray and bake it till the cheese melts and bind the ingredients.


Once toasted, top it with sweet relish,


mustard sauce


and garnish with parsley.


To complete the meal, a glass of medium-bodied red wine, such as Merlot will be a perfect match. Simple ain't it?