Divine Brie, Mushroom and Rosemary Bruschetta

“The flavour combination of Brie, mushrooms and rosemary is amazing. This dish is a wonderful appetizer for a dinner party, or just served by itself as a little something. It is from 'Canada's Wine Country Cookbook' and pairs really well with a Dry Riesling (white wine)”
READY IN:
35mins
SERVES:
4
YIELD:
4 slices
UNITS:
US

Ingredients Nutrition

  • 1 garlic clove, crushed
  • 12 cup olive oil
  • 4 slices sourdough bread, 1/2 inch thick
  • 12 ounces brie cheese, thinly sliced
  • 1 12 cups mushrooms, sliced (button, oyster and or or shiitake)
  • 2 tablespoons butter (or olive oil)
  • 1 tablespoon fresh rosemary, finely chopped
  • salt and pepper

Directions

  1. Add garlic to olive oil, mix well.
  2. Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
  3. Lay brie slices over toast.
  4. Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
  5. Grill bruschetta slices until brie is soft and begins to run.
  6. Place toast on plates and smother with mushrooms.
  7. Serve immediately.

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