Mushroom & Herbed Cheese Bruschetta

This Mushroom & Herbed Cheese Bruschetta recipe is a great appetizer for gatherings. The presentation looks elegant and the final result is truly delicious.

Disclaimer: Elise Ho, aka “Dr. Ho” is a Holistic Health & Life Coach. Dr. Ho is NOT a medical doctor, licensed therapist, lawyer, or a bevy of other things. Products or services that Dr. Ho believes in are the only ones that she recommends. Dr. Ho may receive compensation, product, or an affiliate commission on anything you see on this site. This is a personal Website solely reflecting Dr. Ho’s personal opinions. Statements on this site do not represent the views or policies of any organization with which I may be affiliated.

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Mushroom & Herbed Cheese Bruschetta

This Mushroom & Herbed Cheese Bruschetta recipe is a great appetizer for gatherings. The presentation looks elegant and the final result is truly delicious.

You can use any type of mushroom that you prefer. However, the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.

 

Ingredients:

  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • 1/2 medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • 1/4 c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves stems removed
  • 2 t. fresh rosemary stems removed and leaves finely chopped
  • 1 Ciabatta loaf, cut in half lengthwise, then cut into 2-3” sections

 

Directions:

  1. In a small skillet over medium heat, melt 1 T. butter.
  2. Add oil and shallots and sauté 2 minutes.
  3. Add garlic and sauté 2 more minutes.
  4. Toss in the mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices.
  5. Gently stir in the thyme and rosemary, sauté 2 additional minutes.
  6. Stir in brandy or peach juice and simmer until reduced by half.
  7. Turn off heat and whisk in 2 T. butter.
  8. If desired, season to taste with salt and pepper.
  9. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  10. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown.
  11. Then, spread with herbed goat cheese mixture and top with mushrooms.
  12. Serve immediately.

 

 

The Bruschetta served at The Pacific Wine & Food Classic got me thinking about all of the varieties I can make at home.

Simply start with the recipe above and layer on anything you desire. The combinations are endless.

What is your favorite type of Bruschetta? Please let me know in the comments below.

 

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Naturally Yours,
Elise Ho
Ph.D., D.N. Psych.
Behavioral & Mental Health Specialist

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12 thoughts on “Mushroom & Herbed Cheese Bruschetta”

  1. This looks really great and full of umami – It’s also a really impressive dish to serve. I wish my hunny loved mushrooms as much as me. I’m convinced he’ll eventually learn to love them!

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Holistic Health & Life Coach with a special interest in emotional health, life alignment, and energy flow.

Elise will partner with you to align your mindset, your energy, your home and your career so that you can live your life's desire with freedom and love.

Elise offers 30 years of experience and multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.