This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces.
- 1 small onion, peeled and quartered
- 4 garlic cloves, peeled, one halved
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 12 ounces baby bella (cremini) mushrooms, thinly sliced
- 2 tablespoons red wine or sherry vinegar
- 1/2 teaspoon coarse sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons half-and-half or light cream
- 1 tablespoon chopped flat-leaf parsley
- 4 slices of crusty bread, 1/2 inch thick
Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining garlic half). Heat a sauté pan and, when warm, add 2 tablespoons of olive oil and the onion-garlic mixture. Cook until the vegetables start to brown, 3 to 5 minutes. Add the mushrooms and sauté until browned and the moisture has evaporated, about 10 minutes. Deglaze the pan with the vinegar and stir until it evaporates; add the salt and pepper and stir again. Off the heat, stir in the half-and-half and top with the parsley; set aside.
Set your oven to broil (lowest setting if it’s calibrated). Place the bread on a rimmed sheet pan and brush both sides with the remaining 2 tablespoons of olive oil. Toast the bread under the broiler for about 2 minutes, watching closely so it doesn’t burn; flip and toast the other side. (This can also be done on the grill if cooking outdoors.)
Transfer the bread to a platter and rub the tops with the garlic half. Top each slice with equal amounts of the mushrooms and a drizzle of olive oil.