Parmesan Bruschetta with Mushroom Ragu

Serving Size: 18
Prep Time:
Total Time:


  • 2 cup hot water
  • 0.25 chopped fresh thyme
  • 1 cup 14.5 oz.) HUNT'S® Diced Tomatoes, undrained
  • 0.5 Can KRAFT grated parmesan cheese
  • 0.25 cup crushed red pepper
  • 1 tsp onion, chopped
  • 0.5 Pound fresh cremini mushroom
  • 0.5 Pound shiitake mushroom
  • 3 Tbsp olive oil
  • 1 (1 oz.) dried porcini mushrooms
  • 1 French bread baguette(1 lb.), ends trimmed, baguette cut into 18 slices


  1. Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
  2. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
  3. Meanwhile, heat oven to 425ºF. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
  4. Spoon mushroom mixture onto toast slices just before serving.


Kraft Kitchen tips:

1 tsp. dried thyme for the fresh thyme.
KRAFT Reduced Fat Parmesan Style Grated Topping for the Parmesan cheese.