Bruschetta with mushrooms and brie cheese
4 servings
10 minutes
Mushroom and brie cheese bruschetta is an elegant and aromatic dish inspired by Italian traditions. The lightly toasted ciabatta serves as the perfect base for creamy goat brie cheese that melts under the grill, creating a velvety texture. The combination of olive oil-soaked mushrooms and enoki mushrooms infused with thyme and oregano adds depth of flavor, while port wine lends a subtle sweetness. A hint of freshly ground black pepper completes the composition. Bruschetta is not just an appetizer but a true gastronomic delight suitable for cozy evenings with wine, exquisite aperitifs, or as a refined element of a festive table.
1
Preheat the top grill in the oven. Line the baking tray with parchment paper.
2
Place pieces of your favorite bread (ciabatta can be used) on a baking sheet. On top of the bread - thin slices of goat brie cheese.
- Ciabatta: 8 pieces
- Brie cheese: 150 g
3
Place under the top grill for 3 minutes or until the cheese melts and the bread is lightly browned.
4
At this time, finely chop the mushroom caps and coarsely chop the enoki mushrooms. Finely chop the herbs (I used thyme and oregano). In a bowl, mix the mushrooms and herbs, drizzle with 2 tablespoons of olive oil.
- Champignons: 3 pieces
- Green: 1 bunch
- Enoki mushrooms: 70 g
- Extra virgin olive oil: 3 tablespoons
5
In a preheated pan over medium heat, sauté the mushrooms with herbs for about 3 minutes. Optionally, add port wine at the end. Season with freshly ground black pepper.
- Champignons: 3 pieces
- Green: 1 bunch
- Enoki mushrooms: 70 g
- Port: 1 tablespoon
- Ground black pepper: pinch
6
We take our preparation out of the oven. We place the mushroom mixture on warm cheese. Optionally, we drizzle with olive oil.
- Brie cheese: 150 g
- Champignons: 3 pieces
- Green: 1 bunch
- Enoki mushrooms: 70 g
- Extra virgin olive oil: 3 tablespoons