Thursday, April 6, 2017


The sweetness of the pears, the creaminess of the Brie, the robust flavor of the Gorgonzola, and finally the earthiness of the wild mushrooms, make this a delicious appetizer. It is a symphony for your taste buds. I used cremini and oyster mushrooms, but use your favorite mushrooms. Please leave a comment. I would love to hear from you.

1 baguette
1 T extra-light olive oil
2 T unsalted butter
A couple handfuls of cremini & wild mushrooms, cleaned and sliced
1 clove garlic, minced
1 T chopped Italian parsley
2 pears, thinly sliced
Brie, cut up
Gorganzola, cut up

Cut baguette into 12 to 14 slices.
Place on a baking sheet and place under the broiler for just a few minutes to toast.
Set aside on the baking sheet.

Heat olive oil and butter in a skillet, over medium-high heat.
Add the mushrooms and cook the for 10 minutes, to a golden brown.
Add the garlic and cook another minute.
Stir in the parsley and set aside.

Place a couple slices of pear on each slice of bread.
Top with some brie and then some of the gorgonzola.
Place under the broiler, just until the cheese is melted.

Reheat mushroom mixture for a couple of minutes.

Top each bruschetta with a spoonful of mushrooms and serve.

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