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Mushroom Goat Cheese Bruschetta

Creamy goat cheese and sautéed mushroom bruschetta on rustic toasted baguette slices.
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An elegant yet simple appetizer featuring savory sautéed mushrooms and creamy herbed goat cheese on crispy garlic-rubbed toast. Perfect for entertaining or a satisfying snack, with components that can be made ahead for easy assembly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound cremini or baby bella mushrooms, cleaned and thinly sliced
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons dry white wine or vegetable broth
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley for garnish (optional)
  • 4 ounces plain goat cheese (chevre), at room temperature
  • 2 tablespoons whole milk or cream
  • 1 teaspoon fresh chives, finely chopped
  • 1 teaspoon fresh parsley, finely chopped
  • 1 baguette, sliced into 1/2-inch thick pieces
  • 2 tablespoons olive oil, for brushing
  • 1 clove garlic, halved

Instructions

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides with olive oil, and bake for 6-8 minutes, flipping halfway, until golden and crisp. Immediately rub the cut side of the halved garlic clove over each warm toast.
  2. While bread toasts, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms in a single layer and let sear without stirring for 3-4 minutes to brown. Stir, then add shallot and cook 2-3 minutes more until softened.
  3. Add minced garlic and thyme to the skillet; cook for 30 seconds until fragrant. Pour in white wine (or broth) and balsamic vinegar, scraping up any browned bits. Simmer until liquid reduces and mushrooms are glossy. Season with salt and pepper. Remove from heat and stir in optional parsley.
  4. In a small bowl, combine room-temperature goat cheese and milk or cream. Mash with a fork until smooth and spreadable. Fold in chopped chives and parsley.
  5. To assemble, spread a layer of herbed goat cheese onto each garlic-rubbed toast. Top with a spoonful of the warm mushroom mixture. Serve immediately.

Notes

For best results, store the mushroom topping and herbed goat cheese separately in the fridge for up to 3 days. Assemble just before serving to keep the bread crisp. Avoid overcrowding the pan when sautéing mushrooms to prevent steaming.

Nutrition

Find it online: https://www.stacksipsnack.com/mushroom-goat-cheese-bruschetta/