Bacon Mushroom Bruschetta

Bacon Mushroom Bruschetta  Image 1

What you need: measuring spoons/cups, sauté pan, wooden spoon, baking sheet, cutting board, chef’s knife, knife (or off set spatula if you have one)

Serves: 6 – 8 as an hors d’oeuvre

  • 1 French baguette
  • 4 slices bacon cut into lardons
  • 1 eight oz pack baby bella mushrooms chopped finely
  • 1 pack Boursin pepper cheese spread
  • 2 tbs olive oil
  • salt
  • pepper
  • 1 medium onion (minced)

Preheat your oven to 375 °F. Place the olive oil in a sauté pan over a med- high heat. Add in the minced onion and sauté until translucent. Add the bacon and cook until it’s beginning to crisp. Add the chopped mushrooms and continue to cook until they release their moisture and then dry out. Let the onion, bacon mushroom mixture come to room temperature. (At this point, you can put this in the fridge* until ready to use). Slice the French baguette in 1 inch slices and place on a baking tray. Brush a little olive oil on each piece (or I like to use an olive oil spray to coat them) and season with salt and pepper. Place in the oven and bake till golden, about 5 – 7 minutes.

To Serve: Take the baguette slice and spread on the Boursin. Take a teaspoon of the onion, bacon, mushroom mixture and press it gently onto the Boursin. Place on a platter and serve.

*If you do put this in the fridge until later; microwave it back to warm, before putting it on top of the cheese. It’s not a hot hors d’oeuvre, but better served room temperature than chilled.

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