Mushroom and goats cheese bruschetta
I'm so excited to share with you my latest recipe creation - Mushroom and Goats Cheese Bruschetta! I've been experimenting with different flavour combinations lately, and I have to say, this one is a real winner.
First off, let me tell you about the mushrooms. I like to use a mix of different varieties - button, swiss brown, oyster, and wood ear - to create a depth of flavour that really hits the spot. And when combined with the sweet tanginess of caramelised balsamic vinegar, it's a match made in heaven.
But the real star of the show here is the goats cheese. I like to use a spreadable variety, which makes it easy to apply generously to each slice of toasty sourdough bread. And if you're feeling extra fancy, a drizzle of truffle oil really takes things to the next level.
Honestly, this recipe is so versatile - it works equally well as a breakfast, lunch, or snack. And the best part? It's super simple to prepare, so you can enjoy a delicious meal without spending hours in the kitchen.
So why not give it a try and let me know what you think? I promise, your taste buds won't be disappointed!
Photography - Denise Braki. Food & styling - Jono Fleming.
Mushroom and goats cheese bruschetta
Serves 2
Recipe
1 eschalot, diced
Handful of thyme, leaves picked
200g mixed mushrooms, chopped roughly (button, swiss brown, oyster, wood ear, you choose!)2 tbs balsamic vinegar
Thick sourdough slices
Butter
Spreadable oats cheese (about 50g)
Truffle oil, optional
Method
Heat some extra virgin olive oil in a small pan. Cook the eschalot and over a low heat until translucent, but not brown. Add the thyme and the mixed chopped mushrooms and cook for about 7-10 minutes, until the mushrooms are looking soft and starting to brown. Stir in the balsamic vinegar and remove from heat.
Slice a sourdough loaf into some nice thick pieces and spread with butter. Pop them under the grill for a few minutes till toasty and golden, or fry them on a griddle pan. Spread the goats cheese on the slices and top with the mushrooms. For an extra treat drizzle a bit of truffle oil over the top and some caramelised balsamic.