Divine Brie, Mushroom and Rosemary Bruschetta

Recipe by Deantini
READY IN: 35mins
SERVES: 4
YIELD: 4 slices
UNITS: US

INGREDIENTS

Nutrition
  • 1
    garlic clove, crushed
  • 12
  • 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
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DIRECTIONS

  • 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.
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