This is a really basic, almost “cheater”, bruschetta made with regular sandwich bread when you’re in a hurry. Makes for a very quick light lunch 🙂

(Makes 4 -6 slices)

1 tbs vegetable oil
10-15 mushrooms, sliced
3 garlic cloves, minced
salt & pepper to taste
4-6 slices sandwich bread
1/4 C pesto
fresh basil, chiffonade
1/4 C parmesan cheese, grated

Heat oil in a skillet over medium to medium-high heat then saute mushrooms, garlic, salt, and pepper until the mushrooms have cooked down and most of the water they released has evaporated.

Toast 4-6 slices of bread then spread a thin layer of pesto on each slice (and even though pesto IS basil and parmesan, I like to top it with fresh herbs and cheese because it’s pretty and extra yummy – plus the pesto helps keep the bread from being too dry). Top with mushrooms and a little parmesan then broil in the oven on a cookie sheet for just a minute or two until the cheese is melty.

Sprinkle on a little fresh basil, cut each piece of bread in half, and serve.