A variation on the traditional Italian antipasto using a mix of wild mushrooms, parsley and grilled endive.
Trim and clean the mushrooms.
Heat a large pan over high heat and sauté the mushrooms in three tablespoons of light olive oil.
When the mushrooms are lightly brown, add the garlic and cook for one more minute.
Remove from the heat and add the parsley.
Heat a grill pan over moderate heat.
Cut the endive vertically into quarters, leaving the root intact. Toss with a little olive oil and salt and pepper. Grill for about three minutes on each side, or until well marked and almost tender.
Toast the slices of bread and rub with the cut clove of garlic.
Top each slice with the mushrooms and then two pieces of endive.
Place on a warm plate, and drizzle each bruschetta with a tablespoon of balsamic vinegar, a little of the extra virgin olive oil and a little of the parmesan. Decorate with a sprig of parsley.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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