This mushroom and brie bruschetta is a mouthwatering appetizer that combines the earthy flavors of mushrooms, the creaminess of brie cheese, the freshness of sage and the richness of truffle oil. It’s simple to make and elegant to serve. Perfect for any occasion.
Ingredients
- 1 baguette, cut into 1/4-inch thick slices
- 2 tablespoons of olive oil, divided
- 1 garlic clove, peeled
- 1 pound of mixed mushrooms (such as portobello, cremini, shiitake), sliced
- Salt and pepper, to taste
- 2 tablespoons of cooking sherry (or white wine, or balsamic vinegar)
- 4 ounces of brie cheese, softened
- 2 tablespoons of fresh sage leaves, thinly sliced
- Truffle oil, for drizzling
Instructions
- Preheat the oven to 375°F. Brush the baguette slices with 1 tablespoon of olive oil and arrange them on a baking sheet. Bake for 10 to 15 minutes, until crisp and golden. Rub the garlic clove over the warm bread slices.
- In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, for 15 to 20 minutes, until browned and tender. Add the sherry and cook for another 5 minutes, until slightly reduced.
- In a small bowl, mash the brie cheese with a fork until smooth and spreadable.
- To assemble the bruschetta, spread some brie cheese over each bread slice. Top with some mushroom mixture and sprinkle with some sage leaves. Drizzle with truffle oil as desired.
- Serve on a platter or a cutting board and enjoy!
