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Roasted mushroom, cream cheese and chive bruschetta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your next gathering with decadent roasted mushroom bruschetta topped with creamy cream cheese and fresh chives.
Ingredients:
  • 16 large cup mushrooms
  • 56.88 gm extra virgin olive oil
  • 50g butter, finely chopped
  • 3 sprigs fresh rosemary, halved
  • 100g enoki mushrooms
  • 8 slices sourdough bread
  • 1 garlic clove, halved
  • 1/2 x 250g tub spreadable cream cheese, softened
  • 20.00 ml chopped fresh chives
  • 20g baby spinach
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • Preheat oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • Arrange mushrooms on tray, tops facing up. Drizzle with oil and dot with butter. Sprinkle with rosemary, salt, and pepper. Roast for 20-25 minutes until tender. Add enoki mushrooms and roast for another 5 minutes.
  • Heat a chargrill pan over high heat. Brush both sides of bread slices with remaining oil. Cook each side for 1 to 2 minutes until golden and charred. Finish by rubbing the cut side of garlic over the toast.
  • Mix cream cheese and fresh chives in a bowl. Season generously with salt and pepper. Spread the creamy mixture over toast and layer with mushrooms, spinach, and parsley. Enjoy!

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