Mushroom Goat Cheese Bruschetta

Mushroom Goat Cheese Bruschetta - the perfect meal for a lazy weekend brunch www.thehomecookskitchen

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5 from 5 votes

Creamy, buttery and super easy to make. This mushroom goat cheese bruschetta is perfect for a lazy breakfast!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: Western

Keyword: Bruschetta Recipe, mushroom bruschetta, mushroom toast

Servings: people

Calories: 643kcal

Author: Georgie Clegg

Ingredients

4 slices sourdough good quality - note 1
10 Cremini mushrooms sliced (note 2)
2 tablespoon butter
4 oz goat cheese note 3
snow pea sprouts/pea shoots for serving

US Customary - Metric

Instructions

Mushrooms

Heat the butter in small saucepan over low to medium heat.
Add mushrooms, saute stirring for 10 minutes, or until mushrooms are nice and soft, but not fully disintegrated.

Toast

Place toast in toaster.
Optional step: for even crunchier toast, preheat oven to 200C/400F and keep toast warmed on a tray.

Assembly of Bruschetta

Get toast from oven.
Spread with a thick layer of the goats cheese (*drool*)
Top with the mushrooms, and season generously with salt and pepper.
Garnish with a few snow pea sprouts/pea shoots

Notes

Note 1 - We've used a flavoured bread before which has been amazing. We used a garlic and rosemary bread which we loved. Although I haven't tried it, I imagine olive bread would be great too, as would regular sour dough.
Note 2 - Cremini mushrooms are the smaller, little browner mushrooms you can find at most supermarkets. Regular button mushrooms should be fine, although I haven't tried it.
Note 3 - you probably won't use all 113g/4oz of goat cheese, I used about ¾ of a log for 4 pieces of toast and I spread very thick. It's more of a weight guide so you don't buy too much goat cheese. Goat cheese should be available in most supermarkets in Australia and the US.

Nutrition