If you love truffle anything as much as I do, you are going to love this mushroom bruschetta with goat cheese recipe!! My boyfriend Adam originally created this easy mushroom bruschetta recipe with some leftover mushrooms we had and it was so decadently delicious, I had to steal it for the blog! I have always been a fan of tomato bruschetta and first learned how to make bruschetta when I was in Italy a few years back and it’s honestly one of my favourite appetizers. Although I do love a good classic bruschetta, I enjoyed trying different bruschetta toppings this time around. So here you guys go! An Adam original -Mushroom Bruschetta with Goat Cheese and Truffle Oil - bound to make your mouth water, just like it did mine! Enjoy!
INGREDIENTS:
Serves 4- 5 people or makes 15 -18 pieces
18 oz Cremini Mushrooms - Chopped
1/4 Cup of Butter - divided into two portions
Salt and Pepper to Taste
1/4 TSP of Dried Thyme
1/4 TSP of Dried Oregano
1/4 TSP of Chilli Flakes
French Baguette - cut into crostinis
2-3 TBSP of Olive Oil
1 Small Pack of Goat Cheese
Truffle Oil - as desired
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DIRECTIONS:
Before we get started with making the bruschetta with mushrooms, preheat the oven to 375 so we can toast the bread.
Heat up a skillet on medium heat and once hot, add in one portion of the butter.
Once completed melted, add in mushrooms and turn up to high heat. You will notice after a few minutes a lot of water will start to release out of the mushroom. Continue to cook on high heat, making sure all mushrooms are coated in butter and allow the water to evaporate.
Once evaporated turn heat down to medium, salt, and pepper as desired, and add in your herbs and spices. Mix until well incorporated.
Next, add in your second portion of butter and coat mushrooms thoroughly. Allow to cook for another 10 or so minutes, stirring every few minutes to avoid burning.
While that cooks, place slices of bread on a baking tray and coat each piece with some olive oil before placing it in the oven for 5 minutes or until toasted. When ready remove, allow to cool for a few minutes before coating with goat cheese.
When mushrooms are ready, add them on top of the goat cheese covered crostini’s and garnish with truffle oil before serving.
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I hope you enjoyed this easy recipe for mushroom bruschetta with goat cheese and truffle oil as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
