Thursday, August 4, 2011

Mushroom Boursin Bruschetta on Parmesan Toast

This is an appetizer I had at a local restaurant.  Thought I would try to duplicate it at home!  Not sure mine turned out exactly like theirs, since I had to Columbo the herbs and spices, but it tasted delicious regardless.

1 lb mushrooms, quartered
1 red onion, thinly sliced
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 cup fresh basil, chopped
4 garlic cloves, minced
1 tbsp fresh oregano, chopped
1 tsp fresh thyme, removed from stems and chopped
1/2 tsp red pepper flakes
2 tbsp butter
2 tbsp sherry
1 cup Boursin cheese
salt & pepper to taste

Parmesan Toasts:
1 loaf french bread
1 cup freshly grated parmesan
2 tbsp olive oil
salt and pepper, sprinkled

Wash mushrooms and quarter them.  Melt butter in sautee pan on medium heat and add sliced onions.  Cook until slightly brown, then add the mushrooms, bell peppers and garlic.  Add herbs and season with salt and pepper.  Once the pan is hot and the liquid has begun to disappear, add the sherry to the bottom of the pan.  The pan will sizzle.  Use a wooden spoon to scrape the bottom of the pan and stir any browned bits into the bruschetta.  Turn heat to low.  

While the vegetable mushroom is cooking, preheat oven to 400 degrees.  Slice loaf of bread diagonally in thin slices.  Place sliced pieces of french bread on a baking sheet and drizzle with olive oil. Sprinkle with parmesan cheese, salt, and freshly ground pepper.  Place in oven and cook for about 5-10 minutes, or until toasts are beginning to brown and cheese on top has melted.

Meanwhile, remove mushroom mixture from pan and taste, then add additional seasonings if necessary.  Mix in about half of the boursin cheese.  Spoon a bit of the mushroom bruschetta onto each prepared toast, then sprinkle remaining cheese over the top.  Serve while hot.

Tips:  If you cannot find Boursin cheese, you can substitute goat cheese - the flavor and texture is quite similar.

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