I have not written about food in a while, so here is a token entry.  Dave knows I love bruschetta, so he was not surprised by this little concoction.  We invited Mr. Rory and Mrs. Diane over for dinner.   I wanted to make an appetizer, but hadn't found the time to grocery shop.  I remembered several beautiful tomatoes from my cousin's garden calling out to me on the counter along with some wonderfully lush fresh basil from the neighbor's in the refrigerator.  It only made sense to make this dish!!  

Bruschetta Ingredients

Tomatoes

Garlic

Fresh Basil

Fresh Oregano

Extra Virgin Olive Oil

Chop tomatoes, garlic, basil and oregano.  Mix together with a higher tomato and basil ratio to garlic and oregano.  Add extra virgin olive oil until you like the texture.  

Bruschetta Bases

Baby Portabella Mushrooms - wiped down and stems pulled out

Puff Pastry - thawed and shaped

I used some pre-made puff pastry cut out with a round dough cutter and prebaked it.  I added the cheese and baked until it melted.  Upon coming out of the oven, I added the bruschetta mixture and served it.  

The open face bruschetta bites on buff pastry have a small ball of fresh mozzarella melted underneath the tomato mixture.  The sandwich style puff pastry bites I baked after using an egg wash on top and sliced in half when they came out of the oven.  I spooned in the bruschetta mixture and served.  

I brushed the top of the baby bella mushrooms with olive oil and sprinkled with salt and pepper before roasting for 15 minutes.  After roasting, I flipped them over and placed some fresh mozzarella in the hole left from the stem.  I roasted until the cheese melted.  I topped with the bruschetta mixture after pulling them out of the oven.   

Mr. Rory and Mrs. Diane kept the girls entertained while we made dinner.  They loved it - inflatable sword fight!!