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Wild Mushroom Bruschetta With Chevre

Heart.Foods's picture
The wild mushroom bruschetta with chevre is an exotic and wonderfully flavored dish that can be served as a side or enjoyed as a snack. The wild mushrooms are cooked with shallots and garlic and herbed with parley. Served on crusty french bread with the chevre topping of goat cheese and yogurt, the wild mushroom bruschetta is a lovely recipe for any meal.
  Olive oil/2 teaspoon 10 Milliliter
  Shallots/1 small onion 2 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Wild mushrooms 1 Pound, sliced (500 Gram)
  Chopped fresh thyme/0.5 teaspoon / 2 milliliter dried 10 Milliliter, dried (2 Teaspoon)
  Pepper 5 Milliliter, divided (1 Teaspoon)
  Salt To Taste
  Chopped fresh parsley 25 Milliliter (2 Tablespoon)
  Chevre 90 Gram (3 Ounce, Goat Cheese)
  Yogurt cheese/Light 25 milliliter ricotta cheese 2 Tablespoon, well drained
  Garlic 1 Clove (5 gm), minced
  French stick slices 20 (Crusty, 2 Inches / 5 Centimeter In Diameter And 0.5 Inch / 1 Centimeter Thick)
  Fresh basil sprig/Fresh parsley sprigs 20 Small

Heat olive oil in large, deep non-stick skillet.
Add shallots and chopped garlic.
Cook gently for 2 minutes.
Add mushrooms, thyme and 1/2 tsp/2 mL pepper.
When mushrooms begin to render liquid, increase heat and cook for 5 to 10 minutes until liquid evaporates and mushrooms are cooked.
Taste and add salt.
Stir in parsley.
In bowl or food processor, blend chevre, yogurt cheese, minced garlic and remaining 1/2 tsp/2 mL pepper.
Add a little more yogurt if necessary to make mixture spreadable (you should have about 1/2 cup/125 mL).
Grill bread lightly on both sides until crusty on the outside and chewy on the inside.
Spread with cheese mixture (1 tsp/ 5 mL per slice).
Top with mushrooms and garnish with basil.

Recipe Summary

Side Dish

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Wild Mushroom Bruschetta With Chevre Recipe