This Bruschetta with Mushrooms & Herbed Cheese recipe is a great appetizer for small, intimate gatherings.The presentation looks elegant and the final result is truly delicious.

Bruschetta with Mushrooms & Herbed Cheese.



  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • 1/2 medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves, stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • 1/4 c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves, stems removed
  • 2 t. fresh rosemary, stems removed and leaves finely chopped
  • 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 23” sections


  1. In small skillet over medium heat, melt 1 T. butter.
  2. Add oil and shallots and sauté 2 minutes.
  3. Add garlic and sauté 2 more minutes.
  4. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices.
  5. Add thyme and rosemary and sauté 2 additional minutes.
  6. Stir in brandy or peach juice and simmer until reduced by half.
  7. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
  8. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  9. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors).
  10. Toast until golden brown.
  11. Then, spread with herbed goat cheese mixture and top with mushrooms.
  12. Serve immediately.