Truffle Bruschetta recipe

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Ingredients

¼ cup black truffle-infused olive oil, divided
1 (10 ounce) package crimini mushrooms, sliced
¼ cup diced red bell pepper
¼ cup minced flat-leaf parsley
2 cloves garlic, pressed, or more to taste
1 (8 ounce) package cream cheese, softened
salt and ground black pepper to taste
½ large baguette, sliced into thin rounds

Nutrition Info

206.1 calories
carbohydrate: 14.9 g
cholesterol: 24.6 mg
fat: 13.9 g
fiber: 1.3 g
protein: 5.7 g
saturatedFat: 5.8 g
servingSize: -
sodium: 225.9 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons truffle-infused oil in a skillet over medium heat, cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms, cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet, season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.

  4. Broil bruschetta until bread is warmed, 2 to 3 minutes.

Recipe Yield

10 servings

Recipe Note

I love the unique and delicate flavor of truffles. This recipe highlights the truffle flavor in a creamy texture spread. The appetizer will fill your home with a lovely aroma and presents well on a platter. Mushroom lovers beware! This appetizer spread can be made ahead and stored in the fridge until you are ready to for your guests.

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