Mushroom Bruschetta with Gruyere and Thyme
User Reviews
4.9
Mushroom Bruschetta with Gruyere and Thyme
Description
To prepare the bruschetta, thin slices of baguette are drizzled with olive oil, salted, and toasted in the oven until golden on both sides. These crostini are then topped with shredded Gruyere cheese and briefly broiled until the cheese melts and browns. Meanwhile, diced crimini mushrooms are cooked over medium heat to evaporate their natural moisture. Butter is added to enrich the mixture, followed by finely chopped shallot, garlic, red pepper flakes, salt, and black pepper, which cook until fragrant and softened. Fresh thyme is stirred in at the end for aroma.
This combination is spooned over the melted cheese crostini just before serving. The result is a warm, richly flavored bite where the slightly crisp bread supports creamy, nutty Gruyere and earthy, herbed mushrooms. It makes a suitable appetizer or party food that pairs well with light wines or salads.
The mushroom mixture and crostini can be stored separately if needed, with reheating instructions for maintaining crispness and warmth.
Ingredients
- 1 baguette sliced; 18-20 slices
- ¼ cup olive oil approximate; for drizzling
- 6-8 ounces gruyere cheese shredded
- 1 ¼ pounds crimini mushrooms diced, aka baby bella mushrooms
- 6 Tablespoons butter unsalted
- 1 cup shallot finely chopped (~3 medium)
- 6-8 garlic finely chopped, cloves
- Dash red pepper flakes
- salt to taste
- black pepper to taste
- 1 ½ Tablespoon thyme chopped, fresh
- parsley chopped for garnish, optional, fresh
Instructions
- Crostini: Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over and drizze again lightly. Push them around on the baking sheet to spread the olive oil. Salt and pepper on one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven. Turn on the broiler to 525°F. Top each crostini evenly with the shredded cheese, then place under the broiler on the middle rack for 3-5 minutes until the cheese is melted and golden (watch carefully so it doesn't burn!).
- Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick slightly, they will move easily as the water is released.
- Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test! Remove from heat and set aside.
- Once the cheese is melted on the crostini, top each piece with the mushroom mixture. Garnish with microgreens, extra thyme, or fresh chopped parsley as desired.
Notes
- Store mushroom mixture and crostini separately to maintain texture until serving.
- Reheat crostini in a 350°F oven for 8-10 minutes to restore crispness and warmth.
- Reheat mushrooms gently in microwave or on stovetop before topping crostini.
- This recipe yields about 20 bruschetta pieces.
- Use cheese labeled vegetarian if required to keep the dish vegetarian-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 2bruschetta | |
| Calories | 233kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 218mg | 9% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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