Monday, August 12, 2013

437. Mushroom and Brie Bruschetta

Appetizers like this one make you feel you want to skip the meal in their favor.

Although this sort of recipe is more likely to boom at around Autumn, I do believe that good things are timeless. Spanish Tomato Bruschetta on the other hand, is without a doubt the Summer appetizer.
This is a finger food that is the perfect balance between elegant and rustic.
Crispy garlic bread is topped with sauteed mushroom and crowned with melty velvety brie cheese.
Seen on Yumsugar.


1/2 baguette, sliced 
250g white mushrooms, sliced
2 Tbsp olive oil, plus more for brushing
1 clove garlic, chopped, plus 1 whole clove, peeled
4–5 sprigs fresh thyme, leaves removed (or 3/4 teaspoon dried thyme)
1/2 tsp salt (or to taste)
1/2 wedge of your favorite brie


Preheat the oven to 350ºF.
In a large sauté pan, heat olive oil over medium-high heat.
Add mushrooms, chopped garlic, and thyme to the pan and let cook until mushrooms are brown, approximately 15–20 minutes.
Remove from heat, add salt, and stir.
Organize baguette slices in a single layer on a large baking sheet.
Brush the top side of each slice with olive oil.
Place in the oven for about 15 minutes until slices are crunchy.
Remove from the oven (but keep the oven on) and let cool.
Once bread slices are cool enough to handle, lightly rub the top of each slice with the garlic clove for extra flavor.
Assemble by topping each slice of bread with 3–4 mushroom slices and a slice of brie.
Place back in the oven for 5–8 minutes, or until brie is slightly melted. Serve warm.

صحة و عافية

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