Divine Brie Mushroom and Rosemary Bruschetta
Elevate your appetizer game with this **Divine Brie Mushroom and Rosemary Bruschetta**, the perfect blend of rustic charm and gourmet indulgence. This elegant recipe features crispy, golden-baked slices of French baguette that serve as the foundation for a luscious topping of sautéed white or cremini mushrooms infused with the earthy aroma of fresh rosemary and garlic. Each slice is crowned with creamy, melted Brie cheese, creating a rich and satisfying bite. A drizzle of balsamic glaze adds a delightful touch of tangy sweetness, making this dish an irresistible crowd-pleaser for your next dinner party or casual gathering. Ready in just 30 minutes, this bruschetta is the ultimate fusion of simple, high-quality ingredients and bold, mouthwatering flavors. Perfect for entertaining or as a luxurious starter for any occasion!
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Recipe Information
Ingredients
- 1 whole French baguette
- 3 tablespoons Olive oil
- 2 whole Garlic cloves
- 250 grams White or cremini mushrooms
- 2 sprigs Fresh rosemary
- 150 grams Brie cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Balsamic glaze (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into approximately 1/2-inch thick slices, aiming for about 12 pieces.
Brush each baguette slice lightly with 2 tablespoons of olive oil on both sides. Arrange the slices on a baking sheet.
Toast the bread in the preheated oven for 8-10 minutes, flipping halfway through, until lightly golden and crisp.
While the bread is toasting, mince the garlic and set aside. Thinly slice the mushrooms.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and rosemary sprigs to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and golden brown. Remove the rosemary sprigs and discard them.
Season the mushroom mixture with salt and black pepper to taste. Remove from heat and set aside.
Cut the Brie cheese into thin slices that will fit onto the toasted baguette slices.
To assemble, place a slice of Brie cheese on each piece of toasted baguette. Top with a generous spoonful of the sautéed mushroom mixture.
If desired, drizzle each bruschetta with balsamic glaze for added sweetness and tang.
Serve immediately while warm and enjoy the indulgent flavors!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 16.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
