From pesto to lasagne, from pizza to risotto, Americans can’t resist Italian food, especially during summer when fresh basil, zucchini and tomatoes are plentiful. Need an appetizer for that great Italian meal you have planned? Here is a recipe by Chef Stacy for Mushroom Bruschetta seasoned with Balsamic vinegar and Thyme powered by SōRSE that will whet you and your guests’ appetite!
YIELD: 2 SERVINGS
CBD: 20MG EACH
- 400 g mushrooms (approximately 4 cups)
- 3 T. olive oil
- 6 T Balsamic vinegar
- 1.334 grams SōRSE Broad Spectrum CBD liquid emulsion
- 2 tsp. sugar
- 1 T. Thyme leaves
- Salt and pepper
- Half clove garlic, peeled and smashed with the back of a chef’s knife
- 4 slices bread, preferable from a thick baguette
- Extra virgin olive oil, for drizzling
Heat oil in large fry pan over high heat. Slice the mushrooms into 1/4″ slices. Toss into hot pan and sauté quickly, about a minute or two.
Separately, place balsamic and sugar into a small pot and reduce by a third; continue to reduce on low heat until slightly caramelized with a syrupy consistency. Stir in SōRSE until well combined.
Pour the syrup over the mushroom slices and heat until hot; add Thyme and season with salt and pepper. Toast the bread and rub each piece lightly with garlic. Pile on the mushrooms and serve immediately, drizzled with extra virgin olive oil (if desired).
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