Mushroom Bruschetta with Brie, Sage, and Truffle Oil Recipe
A decadent and flavorful appetizer featuring crispy baguette slices topped with sautéed mushrooms, creamy triple cream brie, fragrant sage, and a luxurious drizzle of truffle oil. Perfect for parties or elegant gatherings, this Mushroom Bruschetta balances earthiness with creamy richness and aromatic herbal notes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16-20 bruschetta pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Bruschetta Base
- 1 baguette, sliced into ½ inch thick pieces (16–20 pieces)
- Olive oil for brushing
- Salt, to taste
For the Mushroom Topping
- 1 lb mushrooms (cremini, button, or wild), sliced
- 3 tablespoons olive oil or butter
- 1 fat shallot, finely diced
- 4 garlic cloves, rough chopped
- 10 sage leaves, stacked and thinly sliced into ribbons
- 2 tablespoons cooking sherry (or substitute white wine or 1 tablespoon sherry/balsamic vinegar)
- Salt and freshly ground black pepper, to taste
- 2–3 teaspoons white or black truffle oil
For the Cheese
- 8–12 ounces triple cream brie (or vegan alternative) cut into small pats (about ½ oz or 1 tablespoon each)
Optional Garnish
- Reduced balsamic syrup or white truffle balsamic glaze, for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature is ideal for toasting the baguette slices evenly to a golden, crisp finish.
- Prepare the Baguette: Slice the baguette into 16-20 pieces approximately ½ inch thick each. Brush both sides of each slice lightly with olive oil and sprinkle a pinch of salt to enhance the flavor before baking.
- Toast the Baguette: Place the prepared bread slices on a baking sheet and bake them for about 15-20 minutes until they turn crisp and golden brown. This creates a sturdy base that won’t get soggy underneath the toppings.
- Sauté the Mushrooms: Heat 3 tablespoons of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and season generously with salt and pepper. Cook for 10-15 minutes until the mushrooms release their liquid and it evaporates. Then add the diced shallot, chopped garlic, and sliced sage ribbons. Continue cooking for another 3-4 minutes until everything is golden and fragrant.
- Deglaze and Season: Add 2 tablespoons of cooking sherry, white wine, or vinegar to the skillet, swirling it around to deglaze the pan. Let the alcohol cook off fully. If the mixture seems dry, drizzle a bit more olive oil. Taste and adjust salt and pepper as needed since the bread and cheese mellow flavors.
- Add Truffle Oil: Remove the skillet from the heat and drizzle 2-3 teaspoons of truffle oil evenly over the mushrooms; gently mix to coat and infuse the aroma.
- Assemble the Bruschetta: Once the baguette slices are toasted, place a small pat (about ½ ounce or 1 tablespoon) of triple cream brie on each slice, making sure to include a sliver of rind for flavor. Top each piece with a few slices of the sautéed mushroom mixture, ensuring a couple of sage ribbons on each.
- Serve: Arrange the bruschetta on a platter or cheese board and serve immediately. They can be kept at room temperature for up to two hours or wrapped in foil for transport to a party.
- Optional Finishing Touch: For an extra layer of richness and tang, drizzle a little reduced balsamic syrup or white truffle balsamic glaze on top right before serving.
Notes
- For a vegan version, substitute the triple cream brie with a plant-based creamy cheese alternative and use olive oil instead of butter.
- Including the rind of the brie adds flavor and texture—it’s edible and highly recommended.
- Cooking sherry can be replaced with dry white wine or balsamic vinegar if preferred.
- Adjust seasoning carefully; the bread and cheese soften the intensity of the mushrooms.
- Use fresh mushrooms for the best texture and flavor; wild mushrooms add an extra earthy depth.
- Truffle oil is potent—use sparingly to avoid overpowering the dish.
- Serve immediately for best texture, but you can hold at room temperature for up to two hours without loss of quality.
Keywords: mushroom bruschetta, brie cheese appetizer, truffle oil appetizer, easy party appetizers, savory bruschetta, mushroom and brie toast
