Mushroom Bruschetta with Brie, Sage and Truffle Oil Recipe
Mushroom Bruschetta with Triple Cream Brie, Sage and Truffle Oil - a surprisingly easy appetizer that tastes amazing and looks elegant! Perfect for holiday gatherings.
How to Make the Best Mushroom Bruschetta with Brie, Sage and Truffle Oil
Elevate your appetizer game with this stunning Mushroom Bruschetta with Brie, Sage and Truffle Oil. This elegant dish combines earthy sautéed mushrooms with creamy triple cream brie and aromatic truffle oil on perfectly toasted baguette slices. It’s the kind of appetizer that looks like it came from a high-end restaurant but is surprisingly simple to make at home.
The secret to this bruschetta is in the layers of flavor. The mushrooms are sautéed until golden and caramelized, then finished with fresh sage and a splash of cooking sherry that adds depth and complexity. The truffle oil ties everything together with its distinctive, luxurious aroma. Whether you’re hosting a holiday gathering or just want to impress dinner guests, this appetizer delivers on both taste and presentation.
Best of all, you can prepare these ahead of time and keep them at room temperature for up to two hours before serving, making them perfect for entertaining. The combination of rich brie, savory mushrooms, and fragrant truffle oil creates an irresistible bite that will have everyone asking for the recipe.
Mushroom Bruschetta with Brie, Sage and Truffle Oil
Mushroom Bruschetta with Triple Cream Brie, Sage and Truffle Oil - a surprisingly easy appetizer that tastes amazing and looks elegant! Perfect for holiday gatherings.
Ingredients
Toasted Baguette
Sautéed Mushrooms
Toppings
Instructions
Prepare the Baguette
- Preheat oven to 375°F.
- Slice baguette into 16-20 pieces, about ½ inch thick.
- Brush both sides of bread lightly with olive oil and sprinkle with a little salt.
- Bake on a sheet pan until crisp and golden, about 15-20 minutes.
Sauté the Mushrooms
- Heat oil in a large skillet over medium heat. Add the mushrooms and season generously with salt and pepper.
- Sauté 10-15 minutes, until the mushrooms release their liquid and it has evaporated.
- Add the shallots, garlic, and sage. Add a little more oil if needed and continue to sauté until fragrant and golden, about 3-4 more minutes.
- Give the pan a splash of cooking sherry or wine, swirling the pan around and letting the alcohol cook off fully.
- If mushrooms seem dry, add another drizzle of olive oil. Taste and add more salt if needed—season well as the bread and cheese will mute the flavor.
- Drizzle generously with truffle oil and turn heat off.
Assemble
- When the baguette slices are toasty and crispy, place a small pat of triple cream brie (about ½ ounce or 1 tablespoon) on each piece. Cut the brie downward to include a little sliver of the rind for extra flavor.
- Top with a few slices of the sautéed mushrooms, making sure each piece gets a little sage.
- Serve immediately on a platter or cheese board, or keep at room temperature for up to two hours before serving.
Notes
- For a vegan version, substitute the brie with your favorite vegan cheese alternative.
- You could drizzle with a little reduced balsamic syrup right before serving for an extra touch of elegance.
- Cambazola cheese can be used instead of brie for even more flavor.
