Bruschetta (pronounce bru-sketta) is an Italian appetizer which comes in the form of toasted baguette or ciabatta, perfumed with garlic and olive oil. The common topping that compliments the bread is often tomato and basil.
Today, I’m going to combine one of my favorite fungi – white button mushroom with some leftover nutty cheese to make this quick and easy warm mushroom and cheese bruschetta.
Oh before I forget, I want to share a little about the piece of equipment I used to grill my bread.
It was something I wanted on my “wish-list” for quite a while. Since Tiger got me this Brustolina from Italy, I’ve been dying to try it out. It is a bread toaster commonly found in kitchens throughout Italy. Just set it over the gas burner and you are ready to go.
I’m not sure who invented this piece of humble-looking steel contraption but the brustolina is known for grilling bread to crispy perfection and even vegetables.
Unfortunately, I haven’t come across anyone selling it in Singapore yet (maybe someone should!) so if you are ever interested in this product, the best bet is: 1) order online 2) get someone to bring it back from Italy 3) create the perfect excuse to book that Italy trip! 
Click here for Roasted Garlic Parmesan Bruschetta
Ingredients:
1 punnet (200 g) white button mushroom – sliced thinly
1 clove garlic – cut into half
2 shallots – diced finely
2 sprigs fresh thyme
1 cup gruyere cheese – grated (or you could use cheddar or mozzarella too)
2 tbsp dry white wine
Salt & black pepper
Olive oil
1 loaf of baguette / ciabatta – cut diagonally into ½ inch slices
Serves 4 – 6
Recipe inspired by: Culinate Kitchen
The line up.
In a large pan, add in 1 tbsp olive oil and shallots. Cook under medium heat until softened.
Turn up heat and add in sliced mushroom, thyme and pinch of salt and black pepper.
Cook for 30 secs and pour in the white wine.
Sauté the ingredients for few mins until the mushroom are softened and cooked through.
Coat the baguette lightly with olive oil and place them on a griddle pan or flat pan and toast until both sides are crispy and golden brown.
Slice the bread into half.
Place the bread facing down. You could use a griddle or flat pan as well.
Remove and immediately rub the garlic (cut side down) all over the baguette.
Spoon the desired amount of mushroom mixture on top of each sliced baguette and sprinkle generously with cheese.
Bake in a toaster oven or broiler until the cheese are all melted.
- 1 punnet (200 g) white button mushroom – sliced thinly
- 1 clove garlic – cut into half
- 2 shallots – diced finely
- 2 sprigs fresh thyme
- 1 cup gruyere cheese – grated (or you could use cheddar or mozzarella too)
- 2 tbsp dry white wine
- Salt & black pepper
- Olive oil
- 1 loaf of baguette / ciabatta – cut diagonally into ½ inch slices
- In a large pan, add in 1 tbsp olive oil and shallots. Cook under medium heat until softened.
- Turn up heat and add in sliced mushroom, thyme and pinch of salt and black pepper.
- Cook for 30 secs and pour in the white wine.
- Sauté the ingredients for few mins until the mushroom are softened and cooked through.
- Coat the baguette lightly with olive oil and place them on a griddle pan or flat pan and toast until both sides are crispy and golden brown.
- Remove and immediately rub the garlic (cut side down) all over the baguette.
- Spoon the desired amount of mushroom mixture on top of each sliced baguette and sprinkle generously with cheese.
- Bake in a toaster oven or broiler until the cheese are all melted.
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Rachelle
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