Mushroom and Goat Cheese Bruschetta

mushroom goat cheese brushchetta(WLUK)

For more information on Black & Tan Grille, click here.

Ingredients:

French bread

portabella mushrooms, sliced

Goat cheese, softened to make spreadable

For Tomato Topping:

3-4 Tomatoes, diced

1 cup Balsamic vinegar

2 cups Canola oil

1 Tbsp Thyme, oregano, basil, onion powder and garlic powder

Garlic, minced

Olive oil for sautéing mushrooms

Shredded Parmesan cheese

Green onions, sliced

Balsamic vinegar

In a bowl or blender combine vinegar, dry seasonings and whisk in canola oil drizzling oil slowly. Add diced tomatoes let tomatoes marinate.

Directions:

Preheat oven to 350.

Slice French bread and spread goat cheese on slices. Bake in oven until golden brown.

Clean portabella mushrooms by scoping out the spores with a spoon slice mushrooms. Sauté mushrooms in olive oil and garlic.

To Assemble bruschetta, top with mushrooms, tomatoes, Parmesan cheese, and green onions.

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