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