Wild Mushroom Bruschetta

I realized that I had the ingredients to make an impromptu appetizer. Next thing I know, I’m whipping up one of my favorite appetizers. Wild Mushroom Bruschetta on crostini with brie cheese. This is a great substitute for the classic bruschetta when tomatoes are not in season. Honestly, my family prefers these ones even when Tomatoes are in season. The wild mushrooms paired with Brie on a slice of baguette is HEAVEN!!












1 baguette, sliced into 1/4-1/2 inch thick slices
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves crushed garlic
4 ounces soft Brie
4 ounces cream cheese
3 tbsp heavy cream
1 lb mixed mushrooms (I like baby Bella or oyster,)
1 tsp fresh thyme
salt and pepper

Balsamic vinegar drizzled over top 
micro greens for garnish (optional)
minced parsley (optional)

Preheat oven to 325 degrees F.
Toss sliced baguette with olive oil, salt, pepper, and garlic. Put on a baking sheet not touching. Bake for 5-7 minutes or until golden brown. Turn crostini over and toast for an additional 3 minutes or until both sides are golden brown. Let cool. Set aside. Be careful if you cook too long the crostini will be very hard.
Combine Brie, cream cheese and heavy cream in a medium mixing bowl. Whip with mixer until softened and cheeses are combined, takes about 4 minutes. Set aside.
Heat 1 tsp oil in nonstick saute pan over medium heat. Add sliced mushrooms cook until browned, about 7-9 minutes, stirring frequently.Season with salt and pepper. Remove from heat.
Spread cheese spread on the toasted crostini. Top with sauteed mushrooms and garnish with micro green or minced parsley. Serve.


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