Quick Warm Mushroom Bruschetta Recipe With Gruyere & Shallots Appetizers Lunch Italian Recipes Vegetarian

Bruschetta is a quick appetizer or lunch that can be prepared in so many different ways. Bruschetta can be hot, warm or cold and the ingredients you can top the crusty bread with is endless.

Bruschetta is an antipasto from Italy made with toasted bread that's been brushed with olive oil and garlic and toppings. Some popular toppings are fresh tomatoes, fresh basil, cheese, meats, white beans and vegetables. This baked bruschetta recipe has a savory mushroom, shallot, garlic and Gruyere cheese topping that is loaded with flavor.

Start by cooking the shallots for a couple minutes in olive oil. Add the mushrooms, fresh thyme and white wine and continue to cook until the mushrooms are soft. Brush the baguette slices with olive oil and cook in a dry skillet until crispy and golden on both sides. Remove to a baking sheet and rub each slice with the cut garlic clove. Top the now dressed bread with the mushroom mixture and some grated cheese. Broil until the cheese melts.

You could use ciabatta, French bread, Italian bread or your favorite rustic bread for this recipe. Serve this mushroom bruschetta warm as an appetizer or with a salad for lunch.

Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12+

Ingredients

• 1 tablespoon olive oil 
• 2 shallots, minced
• 8 ounces sliced mushrooms
• 1 teaspoon fresh thyme leaves 
• 2 tablespoons white wine
• 1 clove garlic, cut in half
• 1 cup grated Gruyere cheese
• 1 baguette, cut into 1/2-inch thick slices

Here's how to make it: 

1. Heat the olive oil in a skillet over medium heat. Add the shallots and cook until soft, about 2 minutes.
2. Increase the heat to medium-high and add the mushrooms and thyme. Season with salt and pepper. Cook, stirring, for 1 minute. Pour in the wine and continue to cook for about 3 minutes or until mushrooms are soft. 
3. Brush the baguette slices with olive oil. Put them into a hot skillet and cook until both sides are golden and crispy. Remove to a baking sheet and rub each slice with the garlic clove. 
4. Top the baguette slices with the mushroom mixture and sprinkle with the cheese. Pop them under the broiler just until the cheese melts. (Don't walk away because they will burn quickly!)

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