In a skillet, sauté the sliced mushrooms in olive oil. Add salt and pepper to taste. Cook until all the liquid evaporates and the mushrooms are tender.

While the mushrooms cook, lightly toast 6 slices of bread without allowing them to brown.

In a bowl, mix the tomato purée with minced garlic, a drizzle of olive oil, fresh basil, salt, pepper, and dried oregano. Spread this mixture on some of the toasted bread slices.

On the other toasted bread slices, top with the sautéed mushrooms, sliced sausage, stracchino cheese, scamorza cheese, olives, and grated Parmesan as desired.

Preheat your oven to 180°C (350°F). Place the topped bruschetta on a baking tray and bake for 20-25 minutes until the cheese melts and the tops are golden.

Toast the remaining 2 bread slices until crispy. Rub with cut garlic and drizzle lightly with olive oil.

In a bowl, combine the chopped cherry tomatoes with olive oil, salt, pepper, oregano, and basil. Spoon this mixture onto the garlic-rubbed toast.

Serve all the bruschetta warm for the best flavor experience.