Mushroom Bruschetta
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Mushroom Bruschetta
Category
Appetizers
Ingredients
- 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
- 1 tablespoon Porcini Mushroom Tapenade
- 1 shallot, minced
- 4 oz button mushrooms, sliced
- 4 oz wild mushrooms, sliced
- 1-ounce dry sherry
- 1 loaf baguette, sliced 1/2 inch thick
- 1 tablespoon Fustini's Medium SELECT olive oil
- Salt and pepper
- 2 oz chevre, room temperature
- 3 tablespoons heavy cream
- 1 teaspoon powdered sugar
- salt and pepper
- 1 teaspoon Fustini's 12 Year White balsamic
- Fustini's 18 Year balsamic
Ingredients
Directions
- In a large sauté, pan heat Sage &, Wild Mushroom Olive oil. Add mushroom tapenade, shallot and mushrooms. Sauté, until browned. Pour in sherry to deglaze the pan.
- Slice baguette loaf 1/2 inches thick, lay on a sheet tray and drizzle with Fustini's Single varietal olive oil, salt and pepper. Place in a 400 degree oven for 8-11 minutes until lightly golden brown. Remove from oven and cool slightly.
- In a medium bowl, combine chevre, heavy cream and powdered sugar. Whisk until combined, continue stirring and add 12 yr balsamic and salt &, pepper. To assemble, spread cheese mixture over crostini bread and top with mushroom mixture. Drizzle 18 yr balsamic overtop.