Mushroom and Chard Bruschetta

Mushroom and Chard Bruschetta

Makes 2 dozen

This hearty bruschetta is made with our beloved Seeduction bread and topped with wilted chard, tender mushrooms and fresh tarragon. Watch our how-to video.

  • 6 slices Seeduction® bread, each cut into 4 triangles
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound assorted mushrooms, such as cremini, white button and shiitake, trimmed and sliced
  • 3 cloves garlic, finely chopped
  • 1 bunch chard, ribs removed, leaves thinly sliced
  • 2 teaspoons finely chopped fresh tarragon or thyme
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Preheat the oven to 400°F. Arrange bread on a large baking sheet, top with cheese and bake until toasted, 8 to 10 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic and cook, stirring occasionally, until golden brown and no liquid remains, about 10 minutes. Stir in chard, tarragon, salt and pepper and cook until wilted and just tender, 3 to 4 minutes more. Spoon onto toasts and serve.

Nutritional Info: 
Per Serving:Serving size: 2 bruschetta, 120 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 14g carbohydrate (1g dietary fiber, 2g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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