Camellia Oil Bruschetta

Sunplan Camellia Oil Bruschetta by Yan Can Cook
(Makes 16 slices)


1 clove garlic, finely minced 1/4 cup Camellia oil 1/4 teaspoon salt
16 thin slices baguette, or country-style bread
1/3 cup dried small cloud ear mushrooms, soaked to soften and shredded
1 ripe tomato, coarsely chopped
1/3 cup finely chopped Persian or English cucumber
2 tablespoons balsamic vinegar
2 tablespoons ketchup
1 tablespoon finely chopped cilantro
1 tablespoon chopped green onion or chives
Garnish (optional)
1 Chinese sausage, thinly sliced and pan-fried until crisp


  1.  Heat a grill pan over medium-high heat or preheat broiler.
  2.  In a small bowl, combine garlic, oil and salt.
  3.  Brush each slice of bread lightly with garlic oil and grill (or broil) on both sides until golden brown. Reserve extra garlic oil.
  4. Blanch cloud ear mushrooms in a pot of boiling water for 2 minutes; drain. In a bowl, combine cloud ear mushrooms, tomato, cucumber, vinegar, ketchup, cilantro, green onion and reserved garlic oil. Toss to combine well.
  5. To serve, spoon some tomato mixture over each grilled bread slice and garnish with sausage.
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