Mix And Match Bruschetta

• None None For the Roasted Tomatoes and Feta
• 1/2 lb mixed baby tomatoes, quartered
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3 1/2 oz feta, crumbled (about 2/3 cup)
• None None For the Lemon Mushrooms
• 7 oz button mushrooms
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp parsley, roughly chopped, plus more whole leaves to serve
• None None For the Crostini
• 1 None ciabatta loaf, cut into 1/4-inch slices
• 1 None garlic clove, peeled, halved
• 2 tbsp olive oil

1. Preheat oven to 300u0b0F. Line a baking sheet with parchment.
2. For the tomatoes: Arrange tomatoes on baking sheet. Drizzle with oil and balsamic. Season to taste. Bake 10-15 minutes, until tender.
3. For the lemon mushrooms: Cut mushrooms into wafer-thin slices. Place in a small bowl with oil and juice. Season to taste. Marinate at least 10 minutes. Toss with chopped parsley just before serving.
4. For the crostini: Rub one side of each bread slice with cut garlic clove. Then brush both sides with oil and arrange on baking sheet. Bake 6-8 minutes, turning halfway through, until golden and crisp.
5. To serve, top crostini with either tomatoes and feta or mushrooms and parsley.

tomatoes, mixed baby tomatoes, olive oil, balsamic vinegar, feta, lemon mushrooms, button mushrooms, extravirgin olive oil, lemon juice, parsley, crostini, ciabatta loaf, garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25026 (may not work)