There’s a secret ingredient in this divine mushroom bruschetta that makes it a low-fat snack or canapé – Greek yoghurt! Try this recipe next time you’re entertaining – your guests will love it.
4 cups mushrooms, sliced (look for wild mushrooms, if available)
1 Tbsp thyme
1 cup balsamic vinegar
1/2 loaf French bread, sliced and toasted
1/2 cup shaved Parmesan cheese
1/2 cup diced tomatoes
1 C Plain 0% Chobani Greek Yogurt
Salt and pepper to taste
2 Tbsp olive oil
1. Sauté mushrooms in olive oil until tender. Season the mushrooms with salt, pepper and thyme.
2. Let cool and fold in the Plain 0% Chobani Greek Yogurt. Place on crostini.
3. Top with shaved Parmesan cheese and diced tomatoes and drizzle with balsamic vinegar, if desired.
What’s your favourite finger food?