Huffpost Taste

Wild Mushroom & Baby Arugula Bruschetta

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Wild Mushroom & Baby Arugula Bruschetta

Wild Mushroom & Baby Arugula Bruschetta
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total prep
Light and flaky Pepperidge Farm® Puff Pastry Sheets make the perfect base for this enjoyable bruschetta topping made with sautèed arugula and wild mushrooms, sprinkled with Parmesan cheese.

Ingredients

Directions

  • Heat the oven to 400°F.
  • Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet.
  • Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.  Arrange the pastries, cut-side up, on a serving platter.
  • Heat the butter in a 10-inch skillet over medium heat.  Add the mushrooms and onion and cook for 5 minutes or until they're tender, stirring occasionally.  Stir in the arugula, thyme and black pepper and cook until the arugula is wilted, stirring occasionally.
  • Divide the mushroom mixture among the pastries.  Garnish with the cheese. Serve immediately.