Bruschettas with mushrooms, guacamole and balsamic glaze fig Entopia

A recipe by the chef George Tsoulis!

Pieces: 4

Execution Time: 25

Preparation Time: 5

Degree of Difficulty: 1/5

#tsoulotip: The pan must be heated well enough before we add the mushrooms, so that they caramelize better.  For guacamole: If we do not find coriander, we can replace it with parsley.


  • 4 slices of bread, brioche type
  • 100 gr.  Entopia balsamic glaze fig
  • 70 gr.  white mushrooms, cut into thin vertical slices
  • 70 gr.  mushrooms, portobello, cut into vertical slices
  • 70 gr.  mushrooms, ribs, cut into thin vertical slices
  • Olive oil
  • Salt
  • Pepper
  • Cottage cheese, for serving
  • Entopia balsamic glaze fig, for garnish

For the guacamole:

  • 2 avocados, peeled
  • 100 gr.  tomato, in small frames
  • 50 gr.  onion, finely chopped
  • 15 gr.  fresh coriander, finely chopped
  • 40 ml lime juice
  • Salt

For the salad:

  • 100 gr.  rocket
  • 100 gr.  spinach, baby
  • 50 gr.  cherry tomatoes, cut in half
  • 50 ml Entopia balsamic glaze orange
  • Salt
  • Pepper


  1. For the mushrooms: Place a large pan over medium to high heat and let it heat up.
  2. In a large bowl, make the mixture with our mushrooms and add with them a little olive oil, a little salt and pepper and to marinate them, add the Entopia balsamic glaze fig and stir to go the balsamic glaze everywhere.
  3. Once the pan is hot, add the mixture with the mushrooms and sauté them until they caramelize and soften.
  4. Stir with a wooden spoon and cook for another 1 minute, until the sauce sets.
  5. Remove the mushrooms from the heat and set aside to cool.
  6. For the guacamole: Cut the avocados in half with the help of a knife and then peel them from the skin using a large spoon.
  7. Then, place the tomatoes, onion, coriander, lime juice together in a bowl and crush them with a fork.  Add a little salt to taste.
  8. For the bruschettas: Place a frying pan on a medium to high heat and let it heat up.  After it heats up, add a little olive oil, the bread and bake it on both sides, until it turns brown.
  9. Spread the guacamole on each slice of bread, cover with mushrooms, serve the bruschettas with cottage cheese and garnish with Entopia balsamic fig glaze.
  10. For the salad: In a large bowl, empty the baby spinach, the arugula, the cherry tomatoes, the Entopia balsamic orange glaze, season with salt and pepper and mix with a pair of tongs.
  11. Serve the salad with the bruschettas.