One of the ongoing dilemmas of being Canadian is being endlessly taunted by the amazing products sold in American grocery stores.
I mean, have you seen the pop aisle in an American grocery store? It’s a magical place full of every possible flavour of soda you could dream of.
Canada may have cornered the market when it comes to potato chip flavours (ketchup chips FTW!), but when it comes to sheer mind-boggling variety of just about everything else, the US wins hands down.
One of those only-in-the-US products I’ve been coveting for years is Muir Glen’s fire roasted tomatoes. Sure, you can get perfectly good canned tomatoes in Canada, but none with that smoky sweet fire roasted taste.
The good news in this case is that Muir Glen is now available in Canada, which means I no longer need to go south of the border to stock up. (And, by extension, no longer need to explain to customs officers why I have a suitcase full of tomatoes.)
To celebrate, the folks at Muir Glen challenged me to remake one of their recipes and share the results.
Their pick was this Tomato and Mushroom Focaccia, which I’ve made over into individual bite-sized crostini topped with a blend of Muir Glen organic diced tomatoes, chopped marinated artichoke hearts and thinly sliced sauteed mushrooms finished with a sprinkling of bubbly melted cheese and finely chopped basil.
This is the kind of recipe I’d normally make with fresh tomatoes. However, seeing as we’ve still got a couple of months to go before we have access to decent field-grown tomatoes, I have no qualms about using canned especially when it’s a high quality product like Muir Glen.
Their tomatoes are field grown using certified organic practices no synthetic pesticides, no chemical fertilizers, just delicious vine-ripened tomatoes in every can.
The end result is a tasty appetizer that’s perfect for summer entertaining. All you need is a loaf of fresh focaccia bread and about 10 minutes of time… perfect for getting the party started at your next backyard barbecue.
Disclosure: This post has been sponsored by Muir Glen. Thanks for supporting the brands that help keep the cupboards in the Crumb kitchen fully stocked! All opinions, as always, are entirely my own.
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!
- 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 Glen® organic diced tomatoes, drained
- 1 jar (6 oz) marinated artichoke hearts, drained and roughly chopped
- Chopped fresh basil, for garnish
- 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.
- In a medium mixing bowl, stir together the cooked mushrooms with drained tomatoes and chopped artichoke hearts.
- Arrange the bread slices on an ungreased baking sheet, sprinkle the bread with 3/4 cup of the cheese. with remaining 1/4 cup cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly. Sprinkle with basil just before serving.
- Category: Appetizer