Divine Brie, Mushroom and Rosemary Bruschetta

Total Time
35mins
Prep 25 mins
Cook 10 mins

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)

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.
Most Helpful

4 5

This is good but I can't rate it 5 stars, it was something about the mushrooms. I made ours gluten free using rice cakes but did not take that into account on the rating since I know bread would be yummier. I used button mushrooms, butter, sea salt and lots of freshly ground black pepper, plus the rest of the ingredients.

5 5

This was absolutely delightful! I did not have sour dough bread but used a small rustic pane di casa. Otherwise, I made this exactly as posted. I would only caution to be careful with salting the mushrooms, as the brie really has enough salt. When I asked my boyfriend if he thought this would be a good appetizer to serve to guests, he said "Only if you don't want them to leave". Bravo, Deantini, another winner! Made for ZWT7 by a Hot Pink Lady.

3 5

Sorry, made this over the holidays for a party and the reviews were just okay. I found it a bit difficult to eat as the mushroom fell of with I was eating it. If I make it again I will put the cheese on top of the mushrooms, thanks.