Mushroom Bruschetta with Herbed Cheese

This mushroom bruschetta is a great appetizer for small, intimate gatherings. Impress your guests and tantalize your taste buds with this delicious recipe!

Bruschetta is a classic dinner party food. This variation with mushrooms and herbed cheese just makes it that much more appealing!

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What Is Mushroom Bruschetta?

Bruschetta is an Italian antipasto (first course or appetizer) – grilled bread that’s been rubbed with garlic – that has lots of variations nowadays. The most well-known bruschetta is topped with chopped tomatoes and fresh basil.

This mushroom bruschetta takes this idea and gives it a fresh twist by spreading herbed butter on grilled bread and then topping with sautéed mushrooms.

When Would You Serve Mushroom Bruschetta?

Bruschetta is great for any dinner party or get-together, but this recipe in particular works better for the smaller events.

This recipe is perfect for intimate gatherings where you’re looking to impress your guests. The presentation looks elegant and the final result is truly delicious. It’s sure to be a hit!

What Kind of Mushrooms Do You Use?

You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.

If you do decide to experiment with other kinds of mushrooms, please let us know in the comments! We’d love to hear how it turns out.

Mushroom Bruschetta with Herbed Cheese Recipe

Ingredients:

For mushroom topping:

• 3 Tbsp. unsalted butter, divided
• 2 Tbsp. olive oil
• 1/2 medium shallot, finely minced
• 2 cloves garlic, peeled and finely minced
• 1 cup cleaned and chopped white mushrooms
• 1 cup cleaned and chopped baby Portobello mushrooms
• 2 tsp. fresh thyme leaves (stems removed)
• 1 1/2 Tbsp. finely chopped fresh rosemary (stems removed)
• 1/4 cup brandy or peach juice
• Salt and pepper, to taste

For herbed cheese spread:

• 4 oz. goat cheese, room temperature
• 4 oz. ricotta cheese
• 2 tsp. fresh thyme leaves (stems removed)
• 2 tsp. finely chopped fresh rosemary (stems removed)

For grilled bread:

• 2 Tbsp. unsalted butter
• 1 baguette, cut in slices; or 2 small 6″ Ciabatta loaves, cut in half lengthwise and then cut into 2-3″ sections

Directions:

Make the mushroom topping:

In a small skillet over medium heat, melt 1 Tbsp. of butter. Add oil and shallots, and sauté 2 minutes.

Add garlic, and sauté 2 more minutes.

Next, add mushrooms, and sauté approximately 8-10 minutes or until mushrooms release juices.

Then, add thyme and rosemary, and sauté 2 additional minutes.

Stir in brandy or peach juice, and simmer until reduced by half.

Turn off heat and whisk in 2 Tbsp. of butter. If desired, season to taste with salt and pepper.

Make the herbed cheese spread:

In a medium bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.

Grill the bread, top and serve:

Butter bread slices and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown.

Spread with herbed cheese mixture and top with mushrooms.

Serve immediately.

What Else Should I Serve?

I love planning food for parties with friends and family! Whether it’s a new recipe I’ve just found, or an old favorite, I love putting together a menu.

Any party should reflect your own taste and style, while still taking into consideration the tastes and preferences of your guests. (Don’t forget to omit anything that is unsuitable to your guests, like allergies.)

Some of my favorite party recipes are:

• Any delicious pie, particularly something handheld and/or bite-size
• Mini cheese balls on pretzel sticks
• Baked macaroni and cheese bites
• These delicious flavored cream cheese dips with pretzels and slices of fruit

For more great ideas, check out this list of 14 super simple party appetizers.

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