Mushroom bruschetta

Gombás bruschetta

Mushroom bruschetta


  • 300-400 g chestnut mushrooms
  • 5-6 tomatoes
  • olives
  • 2-3 cloves garlic
  • basil
  • salt and pepper

Finely chop the fresh tomatoes, raw mushroom, herbs, olives and garlic. Mix and add salt and pepper to taste. Toast the bread and rub with garlic, if you want.

Place the vegetable mix onto the toast immediately before serving.