Ingredients
-
1
-
1/2
-
4
-
12
-
1 1/2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Divine Brie, Mushroom and Rosemary Bruschetta, The flavour combination of Brie, mushrooms and rosemary is amazing This dish is a wonderful appetizer for a dinner party, or just served by itself as a little something It is from ‘Canada’s Wine Country Cookbook’ and pairs really well with a Dry Riesling (white wine), This is good but I can’t rate it 5 stars, it was something about the mushrooms I made ours gluten free using rice cakes but did not take that into account on the rating since I know bread would be yummier used button mushrooms, butter, sea salt and lots of freshly ground black pepper, plus the rest of the ingredients
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Steps
|
1
Done
|
Add Garlic to Olive Oil, Mix Well. |
|
2
Done
|
Toast Sourdough Bread; Brush One Side With With Olive Oil (no Need to Use All Oil). |
|
3
Done
|
Lay Brie Slices Over Toast. |
|
4
Done
|
Lightly Saute Mushrooms in Butter, Add Rosemary, Salt and Pepper to Taste. |
|
5
Done
|
Grill Bruschetta Slices Until Brie Is Soft and Begins to Run. |
|
6
Done
|
Place Toast on Plates and Smother With Mushrooms. |
|
7
Done
|
Serve Immediately. |
