Wild Mushroom Bruschetta With Chevre Recipe
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.
Ingredients
2 tsp olive oil 10 mL
2 shallots, finely chopped, or 1 small onion 2
2 cloves garlic, finely chopped 2
1 lb wild mushrooms, sliced 500 g
2 tsp chopped fresh thyme, or 1/2 tsp/2 mL dried 10 mL
1 tsp pepper, divided 5 mL
Salt to taste
2 tbsp chopped fresh parsley 25 mL
3 oz chevre (goat cheese) 90 g
2 tbsp yogurt cheese or light 25 mL ricotta cheese, well drained
1 clove garlic, minced 1
20 slices crusty French stick (2 inches/5 cm in diameter and 1/2 inch/1 cm thick) 20
20 small sprigs fresh basil or parsley 20
Directions
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.
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.
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