Step 1: Preheat oven to 160 degrees C, on fan-forced.
Step 3: Cut as many slices of bread as needed. Try to keep them nice and thick so the mixture won’t make the bread too soggy.
Step 5: Place the slices on a baking tray and toast the bread in the oven.
Step 7: While the bread is toasting, chop all the tomatoes, onions, mushrooms, and bocconcini into 1cm squares and place in a big mixing bowl.
Step 9: Add olive oil and crushed garlic gradually, making sure to taste before adding more. Mix well.
Step 11: Add salt and pepper to taste, and mix again.
Step 13: When the bread is very lightly toasted, take the tray out of the oven and splash a little bit of olive oil onto all the slices.
Step 15: Carefully add the bruschetta mixture onto the bread.
Step 17: Sprinkle some parmesan over the top, and bake in the oven for about 15 – 20 minutes.
Step 19: Serve immediately.
Step 21: – – – – – – – – – – – –
Step 23: This recipe makes a crapload of the bruschetta mix. If you don’t use it all, keep it covered in the fridge and it can be used up to 2 days after. Enjoy!