Mushroom Chèvre Bruschetta

Mushroom & Chèvre Bruschetta

Bruschetta with mushrooms, chèvre, garlic, and thyme. One of our absolute favorites!! Creamy, with every flavor complimenting the next!


8 ounces of fresh mushrooms - any kind will work!
1 tablespoon garlic, minced
3 ounces chèvre
1 Tsp. Thyme - coarsely chopped fresh or dried
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon Parmigiano Reggiano, grated
1 freshly baked baguette

Directions (Bread):

  1. Slice the baguette into 8 1/2-inch slices.
  2. Brush olive oil on both sides of the bread.
  3. Place the bread slices in a frying pan or toast them in the oven at 400 degrees until lightly toasted/browned on both sides.
  4. If you want to do this in advance, you may toast/brown the bread on one side as described above, then cool. Place them in a ziplock bag until you’re ready to finish and serve to your guests.

Directions (Topping):

  1. Preheat oven to 350ºF.
  2. Chop mushrooms into 1/4" pieces.
  3. Heat small sauté pan pan with oil on low-medium heat.
  4. Add mushrooms and garlic and turn the heat to low. Sauté until garlic is clear and mushrooms are slightly browned (around 7-10 min).
  5. Remove from heat and add chèvre, thyme, salt, and pepper. Mix until mostly smooth.
  6. Place baguette slices onto a baking sheet.
  7. Spoon topping onto baguette slices, sprinkle with grated Parmigiano Reggiano, and bake for 12-15 minutes.
  8. Serve warm.

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