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Mushroom and herb goat cheese bruschetta drizzled with truffle oil

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Ingredients

  • 2 mushrooms, cleaned, stemmed and rough chopped (oyster, shiitake, portabello)
  • 8 tablespoon butter
  • 2 tablespoon shallots, minced
  • 1 tablespoon parsley chopped
  • 1 tablespoon chives, chopped
  • 1/4 cup olive oil
  • 2 tablespoon fresh thyme, de-stemmed
  • 3 clove garlic, smashed
  • 8 ounce herb garlic goat cheese, room temperature

Preparation

Baking Directions:

Melt the butter in a large saute pan over medium heat.

Add the shallots and quickly saute.

Season with salt and pepper.

Add the mushrooms and saute for about 3-5 minutes.

Season again with salt and pepper.

Finish with parsley and chives, remove from heat and let cool.

Transfer mushroom mixture to a food processor and quickly pulse until chunky but not smooth.

In a blender, add the olive oil, thyme and garlic.

Blend until smooth.

Brush onto focaccia.

Toast in 400-degree oven, remove and season with salt and pepper.

Spread the goat cheese on the warm focaccia toasts.

Top with mushroom mixture and drizzle with truffle oil.