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Appetizers

Parmesan Bruschetta with Mushroom Ragu

Parmesan Bruschetta with Mushroom Ragu recipe
photo by:kraft
A savory mixture of porcini, cremini, and shiitake mushrooms with Parmesan cheese gives this baked bruschetta its earthy flavor.
time
prep:
30 min
total:
30 min
servings
total:
18 servings
More great cheese recipes

What You Need

2
cups  hot water
1
pkg.  (1 oz.) dried porcini mushrooms
3
Tbsp.  olive oil, divided
1/2
lb.  each fresh cremini and shiitake mushrooms, cut in half
1
 onion, chopped
1/4
tsp.  crushed red pepper
1/2
cup  KRAFT Grated Parmesan Cheese, divided
1
can  (14.5 oz.) HUNT'S® Diced Tomatoes, undrained
1/4
cup   chopped fresh thyme
1
 French bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices

Make It

ADD hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.

ADD soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.

MEANWHILE, heat oven to 425ºF. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.

SPOON mushroom mixture onto toast slices just before serving.

Hunt's® is a registered trademark of ConAgra Foods, Inc.

Kraft Kitchens Tips

Substitute
Substitute 1 tsp. dried thyme for the fresh thyme.
Substitute
Substitute KRAFT Reduced Fat Parmesan Style Grated Topping for the Parmesan cheese.
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