Looking for an easy appetizer or party favor that's sure to be a hit? This mushroom bruschetta with goat cheese can be whipped up in about an hour and is incredibly addictive! You can serve it alongside this bruschetta with mozzarella for a bit of variety!
This mushroom bruschetta with goat cheese is earthy, herby, and bursting with umami flavors! The creaminess of the goat cheese perfectly contrasts the crisp bite of the crostini, which really adds complexity to this simple appetizer.
Bruschetta makes great party food because it's so simple and can be made with a wide variety of toppings. The most common variety is topped with a tomato salad, which is usually accompanied by balsamic vinegar.
It is also commonly made with cured meats and cheeses, but personally, this mushroom & goat cheese bruschetta is my favorite!
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🧐 Why This Recipe Works
- If you're looking for easy appetizer recipes it doesn't get much simpler than this mushroom bruschetta!
- This recipe can be whipped up in about an hour, perfect for last-minute get-togethers.
- This recipe is vegetarian-friendly!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Yellow onion: You can use white or red onions if you prefer.
- Butter: I recommend using salted butter, but you can also use unsalted if you prefer to add salt to taste.
- Cremini mushrooms: You can also use button mushrooms, shiitake mushrooms, fried chicken mushrooms, or any variety you prefer. Better yet, why not a mushroom medley?
- Extra virgin olive oil: I wouldn't recommend substituting this.
- Garlic: Minced garlic or garlic powder can be subbed if you don't have any fresh garlic.
- Fresh parsley: Dried parsley will work in a pinch, but fresh is always better!
- Fresh rosemary: You could also use fresh thyme leaves.
- Baguette: I prefer a sourdough or French bread baguette.
- Goat cheese: I recommend garlic & herb, but you can also use onion & chive or plain goat cheese.
- Salt & pepper: I like to top mine with a little sprinkle of black pepper and sea salt for extra umami flavor!
- Balsamic vinegar (optional): For an extra boost of flavor, drizzle a little balsamic vinegar or this balsamic vinegar glaze over the mushroom bruschetta just before serving. This will ensure the crostini stay crispy!
🍄 How To Make Mushroom Bruschetta
Step 1: Thinly slice an onion into slivers. Add to a pot or saucepan with 3 tablespoons of butter and caramelize over very low heat for 30-40 minutes, stirring halfway through.
Step 2: Thinly slice mushrooms and add to onions. Add 2 tablespoons of olive oil and coat mushrooms. Turn heat up to medium and sauté for about 5 minutes, stirring thoroughly.
Step 3: Add thinly sliced shallot, two cloves garlic (minced or thinly sliced), and chopped rosemary and parsley. Mix thoroughly and saute for another 2-3 minutes.
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Step 4: Slice baguette into ¼" to ½" thick slices (about 30 slices). Coat a large skillet with 2 tablespoons olive oil, then add half the baguette slices. Drizzle with 2 tablespoons of oil. Toast for 5 minutes over medium heat or until golden brown.
Pro Tip: If you want to use less oil, lightly brush both sides of the slices with oil and place on a baking sheet and bake in a 375 degrees F oven for 4 minutes on each side, or until golden brown.
Step 5: Flip and toast the other side for 3 additional minutes. Repeat until all the slices are toasted.
Step 6: Spread a thin layer of goat cheese over crostini then divide mushroom mixture between them (approximately 1 tablespoon per slice). Garnish with fresh parsley or rosemary.
You may also enjoy this Burrata Caprese recipe!
🤷🏻♀️ FAQs
Although the crostini in bruschetta are beautifully crunchy when served, they will eventually get soggy if the toppings contain a lot of moisture. I recommend waiting until you're about to serve them to assemble your bruschetta and eating them within an hour.
Bruschetta is not typically served with a knife and fork and is usually eaten without utensils of any kind.
👩🏻🍳 Pro Tips
- This goat cheese mushroom bruschetta is best served warm, but it can sit out at room temperature for about an hour and still taste delicious!
- If you end up with an excess of the mushroom mixture, you can use it to make my gluten-free cream of mushroom soup.
🍽 Related Recipes
📖 Recipe
Mushroom Bruschetta
Ingredients
- 1 large yellow onion (slivered)
- 3 tablespoon butter
- 8 oz cremini mushrooms (thinly sliced)
- 6 tablespoon olive oil (divided)
- ½ oz shallot (thinly sliced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 2 cloves garlic (minced)
- 1 baguette
- 8 oz garlic & herb goat cheese
- 2 tablespoon balsamic vinegar
Instructions
- Thinly slice an onion into slivers. Add to a pot or saucepan with 3 tablespoons of butter and caramelize over very low heat for 30-40 minutes, stirring halfway through.
- Thinly slice mushrooms and add to onions. Add 2 tablespoons of olive oil and coat mushrooms. Turn heat up to medium and sauté for about 5 minutes, stirring thoroughly.
- Add thinly sliced shallot, two cloves garlic (minced or thinly sliced), and chopped rosemary and parsley. Mix thoroughly and saute for another 2-3 minutes.
- Slice baguette into ¼" to ½" thick slices (about 30 slices). Coat a large skillet with 2 tablespoons olive oil, then add half the baguette slices. Drizzle with 2 tablespoons of oil. Toast for 5 minutes over medium heat or until golden brown.
- Flip and toast the other side for 3 additional minutes. Repeat until all the slices are toasted.
- Spread a thin layer of goat cheese over crostini then divide mushroom mixture between them (approximately 1 tablespoon per slice). Garnish with fresh parsley or rosemary.
Notes
- If you want to use less oil, lightly brush both sides of the slices with oil and bake in a 375 degrees F oven for 4 minutes on each side, or until golden brown.
- This goat cheese mushroom bruschetta is best served warm, but it can sit out at room temperature for about an hour and still taste delicious!
- If you end up with an excess of the mushroom mixture, you can use it to make my gluten-free cream of mushroom soup.
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