Mushroom and Fresh Herb Bruschetta
Categorized: Appetizers
Ingredients
Cheese Mixture:
- 6 ounces cream cheese, softened
- 2 tablespoons Idaho butter, at room temperature
- salt and pepper
- 1 tablespoon fresh Idaho chives, chopped
Toasted Baguette Slices:
- 1 baguette of bread
- 2 tablespoons olive oil
- 1 tablespoon melted Idaho butter
Sautéed Idaho Mushrooms:
- 3 tablespoons Idaho butter
- 1 fresh shallot, minced
- 1 pound Idaho grown mushrooms, roughly chopped (Try a variety of Lion’s Mane, Pioppinos, and Elm Oysters!)
- salt and pepper
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons fresh Idaho parsley, chopped
Featured Idaho Produce
Steps
Cheese Mixture
Mix the cream cheese and butter together in a bowl. Season with salt and pepper and stir. Fold in the fresh chives. Set aside.
Toasted Baguette Slices
Preheat the oven to 375 degrees. Cut the baguette into 1/2 inch slices. Arrange the slices in a single layer on a foil lined baking sheet. Mix together the olive oil and melted butter and brush on to both sides of the sliced baguette. Place the baking sheet in the oven for 5 minutes. Remove the sheet from the oven and turn over the slices of bread with a pair of tongs or a spatula. Place in the oven another 5 minutes and bring the sheet out on to a cooling rack.
Sautéed Mushrooms
Melt the butter in a medium size frying pan over medium heat. Add the minced shallot and sauté for 1-2 minutes. Place the mushrooms in the pan and sauté for 4-5 minutes or until mushrooms slightly brown and some moisture is released. Take the pan off of the heat and stir in the fresh tarragon and parsley.
At serving time, Spread the cheese mixture evenly over the toasted baguette slices. Spoon the sautéed mushrooms on top of the cheese and garnish with more fresh chives, tarragon and/or parsley.
