Copycat Mellow Mushroom Bruschetta Recipe - Peas and Crayons (2024)

FAQs

What kind of feta does Mellow Mushroom use? ›

Beyond mozzarella, the Mellow Mushroom universe has ten unique cheeses, including 100% sheep's milk feta and Follow Your Heart™ Dairy-Free Cheese.

Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Lemnos Crumbled Fetta is a ready-made solution for salads and pizzas, ready to use straight out of the pack. This Fetta is made from pasteurised cow's milk that is ripened in a salt brine with added lactic acid and non-animal rennet to deliver the naturally tangy flavour.

Why does my bruschetta taste bitter? Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter.

Toast the bread until it is nice and crispy.

The crostini will naturally soften a bit once the juicy tomato topping is piled on top. So it's important to toast the bread until it is nice and crispy so that it doesn't get soggy.

The key to making the best bruschetta? It's all in the tomatoes. Because tomatoes are the focus of this simple recipe, it's worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you're looking for.

Our Menu. This deluxe pepperoni pizza starts with a Mellow red sauce base and is topped with mozzarella, loaded with pepperoni, Mama Lil's Peppers, topped with dollops of seasoned ricotta cheese and a swirl of hot honey.

Greek Feta

This is the stuff that you see most frequently. Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens.

Most Feta is aged anywhere from 2 to 12 months in barrels, tins, or baskets. Barrel-aged Feta tends to be brined the longest, creating a sharper, more complex flavor. Feta produced in baskets or tins ages for less time and is generally lighter in flavor.

What kind of cheese is Athenos feta? ›

Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk.