Duxelles Bruschetta
When I entertain during the Holidays or on special occasions, I like to serve some hors d’oeuvres prior to dinner; either a canapé or amuse-bouche. They give my guests a little teaser for the upcoming meal.
You might wonder what the differences are between these two types of hors d’oeuvres. An amuse-bouche (also known as amuse-gueule) is a one bite hors d’oeuvre while a canapé can be slightly bigger (one to two bites) and served on a small food vessel such as a cracker, bread, puff pastry, tiny pie shell, vegetable, etc. A small spoon can also be used to serve a canapé.
During the summer time I enjoy making Bruschetta but during the Holidays, I like to serve a similar version with a twist. It’s my Duxelles Bruschetta! This canapé is incredibly delicious! After the mushroom paste is made, the rest is a breeze. The beauty of it is you can make this mushroom concoction ahead and freeze it until needed. Last month, I posted how to make this condiment so to view it, click here… Duxelles
Another ingredient that I use in this hors d’oeuvre recipe is Pomegranate Molasses. It wraps up this canapé so beautifully. With its deep syrupy taste, it really enhances the bruschetta. This “easy to make” condiment is definitely a “must” have in your kitchen…
For the video, I chose a regular sized Baguette but I usually serve this Duxelles Bruschetta on smaller baguettes. It’s easier for your guests to eat without being too messy. Keep in mind that hors d’oeuvres are supposed to be small – a couple of bites at the most – and served with napkins; there are no plates involved unless you decide to serve your canapé in a little spoon.
There are so many preparations involved during the Holidays. To make your life less complicated, this Duxelles Bruschetta recipe is a simple way to serve flavorful and colorful hors d’oeuvres to your guests without spending too much time making them so you can enjoy yourself as well.
Bon Appétit!
Check out these other delicious hors d’oeuvre recipes…
– Tuna Tataki with Avocado Slaw
– Stuffed Dates with Gorgonzola
– Asian Cucumber Salmon Rolls
– Stuffed Buns
– Clams Casino
– Russian Deviled Eggs • Oeufs à la Russe
– Sardine Cups
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Duxelle Bruschetta
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Ingredients
- 1 cup Duxelles (mushroom paste) see Recipe
- 2 large Roma tomatoes, washed, seeded and finely diced
- 1/4 tsp. thyme leaves, finely chopped tips & tricks
- 1/2 tbsp. extra virgin olive oil, plus more for brushing tips & tricks
- 1/2 tsp. sherry vinegar
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 small French baguette, sliced into 1-inch pieces see Recipe
- plain goat cheese, as needed (about 1/2 cup)
- 1/4 cup pomegranate molasses, or more as needed see Recipe
- fresh chives, to garnish
Directions
- In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
- On one side only, brush oil on bread slices, covering the entire surface.
- Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
- To assemble the bruschetta, spread on a good amount of goat cheese followed by the duxelles and then top with the tomato mixture. Drizzle pomegranate molasses over and garnish with chives.
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