Mushroom Sun Dried Tomato & Brie Bruschetta

27 Nov

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So we are officially into the holiday season now which means entertaining so I thought I should post this easy delicious appetizer. What we have today is a Mushroom Sun Dried Tomato & Brie Bruschetta.
Here`s what you`ll need:
1 Baguette or bread of your choice- 1/2 inch slices
Mushrooms- sliced, I used crimini but any will work
Brie- sliced and cut to fit your bread
Sun Dried Tomatoes packed in oil- Chopped
Garlic- a couple of cloves minced
Thyme- fresh & stemmed
Salt, Pepper & Crushed Red Pepper (optional)
White Truffle Oil

 

Everything prepped & ready.

 

 

 

Preheat your broiler & brush a little olive oil on the bread. Broil for a couple of minutes until golden brown. Remove from the oven & turn over.

 

 

Add the sliced brie. Return to the broiler until you have melty cheesey goodness. A couple of minutes.

 

 

 

 

Meanwhile heat a skillet over medium high and add a splash of olive oil as well as a tablespoon or so of butter.

 

 

 

Add the mushrooms, salt, pepper & crushed red pepper to the pan. Toss and cook for a couple of minutes.

 

Add the garlic, sun dried tomato & thyme, stir and cook for another minute or until the garlic is fragrant.

Top your cheese bread with the mushroom mixture & drizzle with a little truffle oil.

 

 

Plate, garnish with a little more thyme & enjoy your Mushroom Sun Dried Tomato & Brie Bruschetta.

Mushroom Sun Dried Tomato & Brie Bruschetta

Mushroom Sun Dried Tomato & Brie Bruschetta

Ingredients

  • 1 Baguette or bread of your choice- 1/2 inch slices
  • Mushrooms- sliced, I used crimini but any will work
  • Brie- sliced and cut to fit your bread
  • Sun Dried Tomatoes packed in oil- Chopped
  • Garlic- a couple of cloves minced
  • Thyme- fresh & stemmed
  • Salt, Pepper & Crushed Red Pepper (optional)
  • White Truffle Oil

Instructions

  1. Preheat your broiler & brush a little olive oil on the bread. Broil for a couple of minutes until golden brown. Remove from the oven & turn over.
  2. Add the sliced brie. Return to the broiler until you have melty cheesey goodness. A couple of minutes.
  3. Heat a skillet over medium high and add a splash of olive oil as well as a tablespoon or so of butter.
  4. Add the mushrooms, salt, pepper & crushed red pepper to the pan. Toss and cook for a couple of minutes.
  5. Add the garlic, sun dried tomato & thyme, stir and cook for another minute or until the garlic is fragrant.
  6. Top your cheese bread with the mushroom mixture & drizzle with a little truffle oil.
  7. Plate, garnish with a little more thyme & enjoy your Mushroom Sun Dried Tomato & Brie Bruschetta.
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