Description

Mushroom Bruschetta with Triple Cream Brie, Sage and Truffle Oil – a surprisingly easy appetizer that tastes amazing and looks elegant.

Ingredients

Scale

1 baguette (sliced into ½ inch thick pieces ( 16–20 pieces))
olive oil for brushing
1 lb mushrooms – cremini (button, or wild mushrooms ( sliced))
3 tablespoons olive oil or butter
1 fat shallot (finely diced)
4 garlic cloves (rough chopped)
10 sage leaves (stacked, and sliced into thin, horizontal ribbons)
2 tablespoons cooking sherry (( or sub white wine, or 1 tablespoon of sherry or balsamic vinegar))
8–12 ounces triple cream brie (or for vegan see notes or try cambazola for even more flavor!)
2–3 teaspoons Truffle oil (white or black)

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Instructions

preheat oven to 400 F
Slice baguette in to 16-20, ½ inch pieces, or just use the whole baguette.
Brush both sides of bread lightly with olive oil, sprinkle with a little salt, and bake on a sheet pan until crisp and golden, about 15-20 minutes.
Saute the mushrooms: heat oil in a large skillet over medium heat and add the mushrooms, and season generously with salt and pepper. Sauté 10-15 minutes, until they release their liquid and the liquid has evaporated. Add the shallots and garlic and sage, adding little more oil if need be, and continue to saute until they become fragrant and golden, about 3-4 more minutes. Give the pan a splash of cooking sherry or wine, swirling the pan around, letting the alcohol cook off fully. If mushrooms seem dry add another drizzle of olive oil and taste. If bland, add more salt. You want these to be seasoned really well with salt and pepper because the bread and cheese will mute it. Drizzle generously with truffle oil and turns heat off.
When the baguette slices are nice and toasty and crispy, place a small pat of triple cream brie ( cut the brie downward, to include a little sliver of the rind, YES, it is edible, and adds flavor) the size of a pat of butter ( or about ½ an ounce, or a tablespoon), dividing the remaining cheese, just using it all up. Top with a few slices of the sautéed mushrooms, distributing them equally, making sure that each gets a little piece of sage.
Serve them on a platter or cheese board and serve immediately or keep them at room temp for up to two hours before serving. Or foil them up and take them to your party.
You could drizzle with a little reduced balsamic syrup, right before serving.

Notes

To make these vegan, skip the cheese and add an extra drizzle of olive oil and truffle oil, before adding the mushrooms directly onto the crispy baguette slices. These will taste best, nice and warm, so you could make it all ahead ( keeping bread and mushrooms separate) then heat up mushrooms right before serving.

You can also make these ( with the cheese) without toasting the baguettes first….by simply assembling the un-toasted baguette slices with a pat of triple cream brie cheese, some sautéed mushrooms and placing them on a sheet pan to warm in the 350F oven. Bake for about 15 minutes. The brie will get melty, the bread will be soft and warm- a little different style- but still good, and perfect when short on time, and serving immediately from the oven. You could have these prepped and ready to bake, right when your guests arrive. When they come of the oven, your house will smell glorious.

Lastly, for more “grown-up” palates, I highly recommend pairing this with cambazola cheese. Kind of like brie, but with blue veins, way more flavor and complexity! Delicious!

Triple cream brie is way softer and creamier that regular brie. It is usually thicker as well. I slice pieces of the brie, downwards, including a sliver of the rind. Yes, you can eat the rind, and it adds great flavor.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer