Bruschetta with Brie, Roasted Peppers & Mushrooms

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As a tasty hors d’oeuvre, serve your guests the Bruschetta with Brie Cheese, Roasted Bell Peppers and Medley of Mushrooms. The crunchy texture of bruschetta contrasts beautifully with the melting softness of the cheese, the sweetness of roasted bell peppers and slightly seared medley of mushrooms. Serve this stylish flavorsome starter with a glass of bubbly Champagne and enjoy the accolades from your guests.

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In a medium sized frying pan, swirl in some olive oil; add the mushrooms and strips of red bell peppers. Sauté for two minutes until the mushrooms are tender. Season with salt and pepper.

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Turn the broiler to low and move the rack about eight-inches below the heating element. Arrange the bread slices on the baking sheet and brush the tops with olive oil. Toast the bread for about two-four minutes, until the tops are golden brown.

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Quickly slice a piece of Brie cheese on top of each toast and return to the oven for 30 seconds to let the cheese melt just slightly. Remove from the oven, top each toast slice with the mushroom and bell pepper mixture.

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Bon Appétit!
Svitlana

Bruschetta with Brie, Roasted Peppers & Mushrooms

recipe details

Serves 4

Ingredients

  • ½ of French baguette, cut into ½-inch slices
  • 1 package medley of mushrooms, ends trimmed and mushrooms pulled apart
  • 1 tablespoon extra-virgin olive oil
  • 1 roasted red bell pepper, skin peeled, cut into thin strips
  • ½ of Brie cheese round, cut into ¼-inch slices

Directions

  1.  In a medium sized frying pan, swirl in some olive oil; add the mushrooms and strips of red bell peppers. Sauté for 2 minutes until the mushrooms are tender. Season with salt and pepper.

  2. Turn the broiler to low and move the rack about 8-inches below the heating element. Arrange the bread slices on the baking sheet and brush the tops with olive oil. Toast the bread for about 2-4 minutes, until the tops are golden brown.

  3. Quickly slice a piece of Brie cheese on top of each toast and return to the oven for 30 seconds to let the cheese melt just slightly. Remove from the oven, top each toast slice with the mushroom and bell pepper mixture.

    Wine Pairing Domaine Valentin Zusslin’s Crémant d’Alsace Brut Zéro Sans Soufre, Alsace, France 2008

    The recipe was slightly modified to my liking, for the original recipe, please visit www.hokto-kinko.com (Mushroom and Red Pepper Crostini).

     

share your thoughts

3 thoughts on “Bruschetta with Brie, Roasted Peppers & Mushrooms”

  1. it looks like it’s going to be favorite one!! Wonderful ingredients!!! Brie cheese and roasted red pepper….what could be better!!!!!

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