Rustic Brie Toasts with Wild Mushroom, Cranberry and Shallot

December 10, 2024

45

easy

10

  • Preheat the Oven:
    • Set your oven to 350°F (175°C).
  • Prepare the Topping:
    • Heat olive oil in a sauté pan over medium heat.
    • Add shallots, diced mushrooms, cranberries, and thyme.
    • Sauté until the shallots are softened, about 3-4 minutes.
    • Season with salt and pepper to taste, then set aside to cool slightly.
  • Assemble the Toasts:
    • Place 12 slices of bread on an oiled baking sheet.
    • Top each slice with a piece of Brie.
    • Spoon the cranberry, mushroom, and shallot mixture evenly over the Brie.
  • Bake the Toasts:
    • Bake in the preheated oven for about 15 minutes, or until the Brie is melted and the edges of the bread are golden.
  • Serve:
    • Remove from the oven and serve warm as an appetizer or snack. Enjoy!
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Ingredients:

Adjust Servings
2cups mushrooms wild, diced, finely, ( - I used oyster)
1 shallot diced, finely, ( )
0.25 1/4 cup dried cranberry (juice sweetened if possible) dried, sweetened, (juice if possible)
1tsp thyme fresh, finely minced, ()
1 rustic baguette
1tbsp olive oil
1 wedge of beautiful brie cheese
1pinch salt and pepper

Directions

1.
Preheat the Oven
Set your oven to 350°F (175°C).
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2.
Prepare the Topping
1. Heat olive oil in a sauté pan over medium heat. | 2. Add shallots, diced mushrooms, cranberries, and thyme. | 3. Sauté until the shallots are softened, about 3-4 minutes. | 4. Season with salt and pepper to taste, then set aside to cool slightly.
Mark as complete
3.
Assemble the Toasts
1. Place 12 slices of bread on an oiled baking sheet. | 2. Top each slice with a piece of Brie. | 3. Spoon the cranberry, mushroom, and shallot mixture evenly over the Brie.
Mark as complete
4.
Bake the Toasts
Bake in the preheated oven for about 15 minutes, or until the Brie is melted and the edges of the bread are golden.
Mark as complete
5.
Serve
Remove from the oven and serve warm as an appetizer or snack. Enjoy!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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