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