My herbed goat cheese, mushroom and apple bruschetta is one tasty appetizer or lunch dish. There is just so much flavor in the dish and that comes from the amazing fresh products and the wonderfully flavored olive oil and balsamic vinegar. Sage and apples were meant to be together and in this dish, they are joined by mushrooms, leeks, a ton of fresh herbs and tangy goat cheese It is just delicious.
1) Make the goat cheese spread the night before and keep it covered in the fridge until ready to use. You’ll chop up your herbs and garlic, whip it all together with the goat cheese and put it in a covered container.
2) Cook the veggie and apple mix the night before and keep in the fridge. Rewarm it on the stove over low heat before topping the bruschetta. Grill your bread right before you are ready to serve. This keeps it crispy and ready for it’s toppings.
3) After grilling your bread, be sure to rub it with the cut side of the garlic clove. That simple act, will impart so much flavor to the toast. You shouldn’t miss that step. Then, you are ready to assemble the bruschetta.
The use of the specialty oil and vinegar is key to this dish. The flavors are fabulous and bring the whole dish together. You can purchase them right online in my shop. If you order $100 of product, they also include free shipping.
If you like this recipe, be sure to try the others made with this same flavor combination. My Roasted Chicken Thighs with Sage, Mushrooms, Baby Potatoes & Apples, my Turkey Sausage and Apple Dressing and my Red Apple & Chicken Salad with Nut Clusters.
Herbed Goat Cheese, Mushroom and Apple Bruschetta
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Thick slices of crusty Italian bread
- 1 Peeled garlic clove, cut in half
- Flaky Sea Salt (to finish-optional)
- 2 Tbsp. Fresh Thyme, chopped (garnish- optional)
VEGGIES & APPLE TOPPING
- 8 Oz. Button mushrooms, sliced
- 1/2 Leek, cleaned and cut in half and then into half moons (about 1/2 cup)
- 1 Honey Crisp Apple, grated
- 1 Tbsp. Butter
- 1 Tbsp. Patricia and Paul’s Red Apple Balsamic Vinegar
- Kosher salt and Freshly Ground Black Pepper to taste
GOAT CHEESE SPREAD
- 4 Oz. Goat cheese
- 1 Tbsp. Patricia and Paul’s Wild Mushroom and Sage Olive oil
- 1 Garlic clove, finely minced
- 1/2 Tbsp. Flat leaf parsley, chopped
- 1/2 Tbsp. Fresh chives, chopped
- 1/2 Tbsp. Fresh sage, chopped
- 1/2 Lemon, juiced
- Kosher Salt and freshly ground black pepper to taste
Instructions
- Make your goat cheese spread. Add all ingredients to a food processor and mix until smooth and creamy. Taste and adjust seasoning if needed. Put to the side.
- In a large skillet, add the butter and let melt. Add the leeks, mushrooms and grated apple and saute for a couple of minutes until the vegetables are soft. Sprinkle with salt and pepper and mix in. Add the tablespoon of the Patricia and Paul’s Red Apple Balsamic Vinegar and let it get absorbed by the veggies and most is evaporated.(about 2 minutes)
- Grill or toast your bread. Rub with the cut garlic clove.
- Spread the goat cheese mixture on the toast then top with the vegetable and apple mixture. Sprinkle with flaky sea salt and the chopped thyme. Enjoy!
