My husband and I LOVE tapas. In fact, a lot of nights we will eat appetizers for dinner; that way we can taste test our way around a menu, or create our own at home. Oil-free Rosemary and Thyme Mushroom Bruschetta can be a meal in itself.
Bruschetta is one of those small plates which creates a multitude of possibilities all on a tiny piece of bread. The varieties are endless, and the flavor combinations are a great way to explore the wonderful tastes of the different vegetables of the seasons. I have several other Vegan Bruschetta recipes, so you can create a variety of flavors, or make up your own.
This savory mushroom small bite makes a perfect appetizer to bring to any party, or it can be eaten as a meal. Our guests enjoyed this dish over the holidays; not even a crumb remains on the plate.
Rosemary, garlic, mushrooms, shallots, and wine oh my……..
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂