Divine Brie Mushroom And Rosemary Bruschetta Recipes

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DIVINE BRIE, MUSHROOM AND ROSEMARY BRUSCHETTA



Divine Brie, Mushroom and Rosemary Bruschetta image

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)

Provided by Deantini

Categories     Lunch/Snacks

Time 35m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 8

1 garlic clove, crushed
1/2 cup olive oil
4 slices sourdough bread, 1/2 inch thick
12 ounces brie cheese, thinly sliced
1 1/2 cups mushrooms, sliced (button, oyster and or or shiitake)
2 tablespoons butter (or olive oil)
1 tablespoon fresh rosemary, finely chopped
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 766.6, Fat 57.6, SaturatedFat 22.6, Cholesterol 100.5, Sodium 917, Carbohydrate 37.7, Fiber 1.9, Sugar 2.5, Protein 26.1

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