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Mushroom and Truffle Bruschetta

Prep Time

Cook Time


6 to 8

Cuisine Type

Cheese Types

Recipe Description

With meaty mushrooms, this satisfying and versatile bruschetta with Black Truffle Cheese can be served as an appetizer, starter, side dish, or brunch dish.


  • 12 slices baguette (1/2-inch-thick slices)
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced and divided
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh parsley, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded Wood River Creamery Black Truffle Cheese


Preheat oven to 425˚F.

  • Line a baking sheet with foil.
  • Arrange baguette slices on the prepared baking sheet.
  • In a small bowl, stir together 2 tbsp of oil and half the garlic. Brush baguette slices with oil mixture.
  • Bake for 6 to 8 minutes or until lightly toasted. Increase heat to broil.
  • Meanwhile, in a large skillet set over medium-high heat, add remaining oil, mushrooms, onion, 2 tbsp parsley, the remaining garlic, salt, and pepper; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender and starting to brown.
  • Spoon mushroom mixture evenly over toasted baguette slices. Top evenly with cheese.
  • Broil bruschetta for 2 to 3 minutes or until cheese has melted. Garnish with remaining parsley.

Tip: If preferred, use a medley of mushrooms, such as cremini, oyster, and shiitake.

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