Garlic and Herb Mushroom Bruschetta

Garlic and Herb Mushroom Bruschetta

25 pieces

1 pound assorted wild mushrooms, sliced thin
6 oz whole kernel corn
1 yellow onion, diced small
4 oz olive oil
1 Tbsp Tone’s® Dried Chives
1 Tbsp Tone’s® Garlic and Herb Seasoning
1 loaf French bread, 1/4 inch slices, lightly toasted
4 oz grated parmesan cheese

1. Heat large skillet on medium heat. Add olive oil. When heated add mushroom and onions; cook until tender.
2. Add corn and Tone’s® Garlic and Herb seasoning. Mix well.
3. Remove from heat add Tone’s® Dried Chives and cool.
4. Place French bread slices on platter. Spoon small amount of mushroom mix on bread and top with cheese. Serve chilled.

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