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Duxelle Bruschetta
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5 from 3 votes

Duxelle Bruschetta

This tasty new twist on an old favorite is so delicious! This Duxelles Bruschetta recipe is elegant, easy to make and very colorful.
Prep Time10 minutes
Cook Time2 minutes
Passive time0 minutes
Total Time12 minutes
Servings: 16 pieces
Author: Francine Lizotte
Course: Hors d'Oeuvres
Cuisine: French, Fusion, Italian
Keyword Canapes, Dinner Party, Elegant Cuisine, Finger Food, Holidays & Events, Low Sodium, Party Food

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.