Mushroom Bruschetta with Triple Cream Brie, Sage and Truffle Oil – a surprisingly easy appetizer that tastes amazing and looks elegant.
Need a simple holiday appetizer that tastes amazing and feels upscale and elegant? Here’s a delicious recipe for Mushroom Bruschetta with triple cream brie, sage and truffle oil that won’t disappoint. It was always a huge hit, back in our catering days and can easily be made vegan or gluten-free! Pair it with a festive sparkling wine, and really, what else does one need?
There are several ways to make this depending on your needs. You can toast the baguette slices ahead, and then assemble, for a crispy foundation, or you can bake the whole appetizer on un-toasted baguette slices, for a softer, meltier bite- which works well if the party is at your own home. Pre-build and bake right when the guests arrive. The delicious aroma wafting out of the oven is heavenly.
You can make these Mushroom Bruschetta with or without the cheese for vegan appetizer, or make some of them vegan, keeping them off to the side. You can also use a gluten-free baguette! So many options here friends.
The difference between regular brie and triple cream brie, is basically triple cream brie is way creamier, which translates to richer, more flavor, softer and more spreadable, perfect for bruschetta. The wedge is also generally thicker.
For grown up palates, cambozola is also a delicious option here- like a creamy brie, but with flavorful blue veins. Even more flavor! So if you can’t find Triple Cream Brie, look for Cambozola.
And please, friends do not be afraid of the brie rind. Use it! Slice the brie downward, into ? think slices, including a tiny sliver of the rind. It adds so much flavor and is meant to be eaten. Seriously! You won’t even notice the rind when cut this way. You’ll waste less cheese and when you try it, you won’t notice it, you’ll just think, wow, this tastes delicious!
In catering when we serve the mushroom bruschetta this way, never once, did anyone ever have a problem with the rind. They were gobbled up, often the first appetizer to disappear. So trust me. OK?
I can’t tell you how many thousands and thousands of these mushroom bruschettas I’ve made in my life… and I’m so happy to be able to share these with you now!
Enjoy and cheers!
Caterer and chef of Feast Catering Co., my blog Feasting at Home is where I share wholesome, seasonal recipes we cook at home.