Sautéed Mushroom and Rosemary Bruschetta
Sautéed Mushroom and Rosemary Bruschetta is a hearty and delicious appetizer that can be cooked ahead. An easy appetizer, light meal or serve when entertaining. With minimal cooking involved, this is a delicious use of any of your favorite fall mushrooms. Make the mushroom topping the day before, then assemble when you are ready to serve.
Bruschetta is one of the best foods to come out of Italy. The toppings on delicious crusty bread are really endless, from savory to sweet and even seafood like my popular Shrimp & Cherry Tomato Bruschetta.
Simply sautéed mushrooms get a delicious flavor boost from fresh rosemary, then taken to the next level being cooked in a good red wine. If you don’t want to use wine, substitute vegetable or beef stock.
Creamy ricotta cheese is mixed with fresh chives and this serves as the ‘glue’ for the mushrooms. Plus, the creaminess cuts through the rich meaty/earthy mushrooms.
Whenever I cook mushrooms, one of the best flavor booster is fresh herbs and mushrooms go so well with rosemary.
The best wine to use for Sautéed Mushroom and Rosemary Bruschetta I prefer red and I always say, any wine that you would drink. If it doesn’t taste good, the food wont taste good, it’s as simple as that.
This mushroom topping serves double duty. It is so good served over steak or a delicious topping for pizza.
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