Tomato and Mushroom Focaccia Bites
 
Prep time
Cook time
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These tasty bite-sized crostini combine crispy flatbread slices with a savoury antipasto-inspired topping of sauteed mushrooms, marinated artichokes and diced Muir Glen tomatoes, all under a layer of melty mozzarella goodness. Perfect for getting the party started at your next backyard barbecue!
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 tbsp olive oil
  • 2 cups crimini mushrooms, thinly sliced
  • 1 loaf focaccia, cut into 2" squares
  • 1 cup shredded mozzarella cheese
  • 1 can (14.5 oz) Muir GlenĀ® organic diced tomatoes, drained
  • 1 jar (6 oz) marinated artichoke hearts, drained and roughly chopped
  • Chopped fresh basil, for garnish
Instructions
  1. Preheat oven to 350F. In a large pan set over medium high heat, saute the mushrooms in olive oil for 3 to 4 minutes, or until tender. Drain off any liquid remaining in the pan.
  2. In a medium mixing bowl, stir together the cooked mushrooms with drained tomatoes and chopped artichoke hearts.
  3. Arrange the bread slices on an ungreased baking sheet, sprinkle the bread with ¾ cup of the cheese. with remaining ¼ cup cheese.
  4. Bake for 15-20 minutes, or until cheese is melted and bubbly. Sprinkle with basil just before serving.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/tomato-mushroom-focaccia-bites/