Mushroom bruschetta

This is my go-to appetizer whenever I’m entertaining. Who doesn’t like sauteed mushrooms and melted brie cheese on fresh baguette? This is how my mushroom bruschetta looked just before being popped into the oven – where’s the final picture you ask? Well, even though I was standing in the kitchen, only feet away from the oven, I somehow managed to forget about my broiling apps and so they ended up a tad too overdone to make a pretty picture (I really need to master the art of multi-tasking when chatting with guests). But I’m sure you can just imagine how yummy these look after being broiled for a few minutes…super yummy.

First things first, thinly slice 2 packages of mushrooms – any kind will do. I love mixing mushroom types, but all I had on hand were those plain white button mushrooms and they worked just fine! Saute mushrooms in olive oil over medium-high heat until browned and the edges are crispy. While the mushrooms are browning, flavour with fresh black pepper, onion salt, a tiny pinch of sage, a dash of balsamic vinegar and salt of course (what would we do without it?!).

On a small plate, mix olive oil and balsamic vinegar. Slice a loaf of fresh baguette and lightly dip each piece into the balsamic vinegar /olive oil mixture. Spread baguette on a baking sheet and spoon mushrooms over. Top with sliced brie cheese and pop in the oven to broil for about 5 minutes, or until the brie is melted and slightly golden (and be careful! Learn from my silly mistakes!) Enjoy!