12-Year White balsamic · 18-Year Traditional balsamic · Appetizers · Porcini Mushroom Tapenade · Sage and Mushroom olive oil · SELECT Medium olive oil ·Mar 26, 2024

Mushroom Bruschetta

Name: Mushroom Bruschetta
Ingredients: 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil; 1 tablespoon Porcini Mushroom Tapenade; 1 shallot, minced; 4 oz button mushrooms, sliced; 4 oz wild mushrooms, sliced; 1-ounce dry sherry; 1 loaf baguette, sliced 1/2 inch thick; 1 tablespoon Fustini's Medium SELECT olive oil; Salt and pepper; 2 oz chevre, room temperature; 3 tablespoons heavy cream; 1 teaspoon powdered sugar; salt and pepper; 1 teaspoon Fustini's 12 Year White balsamic; Fustini's 18 Year balsamic

Ingredients

1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
1 tablespoon Porcini Mushroom Tapenade
1 shallot, minced
4 oz button mushrooms, sliced
4 oz wild mushrooms, sliced
1-ounce dry sherry
1 loaf baguette, sliced 1/2 inch thick
1 tablespoon Fustini's Medium SELECT olive oil
Salt and pepper
2 oz chevre, room temperature
3 tablespoons heavy cream
1 teaspoon powdered sugar
salt and pepper
1 teaspoon Fustini's 12 Year White balsamic
Fustini's 18 Year balsamic

Directions

In a large sauté, pan heat Sage &, Wild Mushroom Olive oil. Add mushroom tapenade, shallot and mushrooms. Sauté, until browned. Pour in sherry to deglaze the pan.
Slice baguette loaf 1/2 inches thick, lay on a sheet tray and drizzle with Fustini's Single varietal olive oil, salt and pepper. Place in a 400 degree oven for 8-11 minutes until lightly golden brown. Remove from oven and cool slightly.
In a medium bowl, combine chevre, heavy cream and powdered sugar. Whisk until combined, continue stirring and add 12 yr balsamic and salt &, pepper. To assemble, spread cheese mixture over crostini bread and top with mushroom mixture. Drizzle 18 yr balsamic overtop.

Mushroom Bruschetta