Usuba
Bruschetta with Mushrooms and Processed Cheese
Crispy bread slices with melted brie cheese and sautéed mushrooms — an appetizer that works perfectly served either warm or chilled. Port wine adds depth of flavor to the mushroom filling.
- Total
- 10 min
- Standard serving
- 183.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Preheat the upper grill in the oven. Line a baking sheet with parchment paper.
- 2
Step 2
Arrange the ciabatta slices on a baking sheet. Place thin pieces of brie cheese on top.
- 3
Step 3
Place the baking sheet under the top grill for 3 minutes until the cheese melts and the bread browns.
- 4
Step 4
While the bread is baking, finely chop the mushroom caps, roughly chop the enoki mushrooms. Finely chop the herbs.
Mix mushrooms and herbs in a bowl, drizzle with 2 tablespoons of olive oil.
- 5
Step 5
Heat a skillet over medium heat and fry the mushrooms with herbs for about 3 minutes. If desired, add port wine at the end of cooking. Season with freshly ground black pepper.
- 6
Step 6
Remove the bruschetta from the oven. Spread the mushroom mixture on the warm cheese. Drizzle with olive oil if desired.
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