Divine Brie, Mushroom and Rosemary Bruschetta

READY IN: 35mins
Recipe by Deantini

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)

Top Review by UmmBinat

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.

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


  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.

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