Herbed Cheese and Mushroom Bruschetta
Enjoy this tasty berbed cheese and mushroom bruschetta recipe that makes an easy appetizer recipe to serve up at your next gathering.
Ingredients
- 5 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- ½ medium shallot finely minced
- 2 cloves garlic peeled finely minced
- 1 cup white mushrooms cleaned and chopped
- 1 cup baby Portobello mushrooms cleaned and chopped
- 2 teaspoons fresh thyme leaves stems removed
- 1 ½ tablespoons fresh rosemary stems removed and leaves finely chopped
- ¼ cup brandy or peach juice
- salt and pepper to taste
- 4 ounces goat cheese room temperature
- 4 ounces ricotta cheese
- 2 teaspoons fresh thyme leaves stems removed
- 2 teaspoons fresh rosemary stems removed and leaves finely chopped
- 2 small 6” Ciabatta loafs cut in half lengthwise, then cut into 2-3” sections
Instructions
- In a small skillet over medium heat, melt 1 tablespoon butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
- Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 tablespoons butter. If desired, season to taste with salt and pepper.
- In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
- Butter bread slices with remaining 2 tablespoons butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.
Nutrition
Calories: 879kcalCarbohydrates: 110gProtein: 29gFat: 33gSaturated Fat: 17gCholesterol: 65mgSodium: 1237mgPotassium: 195mgFiber: 3gSugar: 2gVitamin A: 973IUVitamin C: 4mgCalcium: 113mgIron: 1mg
Nutrition details are an estimate, per serving.
