Mushroom Marsala & Gruyere Bruschetta

Bruschetta is essential at every party, especially cocktail parties and the combinations that you can put on this toasted cocktail bite are endless.   My recipe for this mushroom Marsala & Gruyere bruschetta brings the tangy sweet flavor of Marsala wine with the earthy mushrooms together making a delectable, crunchy appetizer and broiling it with Gruyere cheese, well, now we are talking.  I made these for a recent birthday party and they are always a hit, mushroom lovers look out because this is a party on toast for sure!  So next time you are blowing your birthday candles out and making a wish for a good recipe, your dreams have come true.

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Mushroom Marsala & Gruyere Bruschetta

This savory mushroom bruschetta is crunchy, cheesy and the Marsala wine really gives this dish a sophisticated Italian flare! 

Course Appetizer

Cuisine Italian

Keyword Marsala mushroom bruschetta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Author www.recipeforaparty.com

Ingredients

• 1 loaf of baguette, sliced into 1/2 inch 24 slices
• 1 tbsp butter
• 2 tbsp olive oil
• 1 cup sliced white mushrooms
• 2 cups sliced cremini mushrooms
• 1 cup sliced oyster mushrooms
• 3/4 cup chopped shallots
• 2 cloves garlic, chopped
• 1 tsp herbs of Provence
• 1/3 cup Marsala wine
• 1/4 tsp kosher salt
• 1/4 tsp coarse ground pepper
• 2 cups shredded Gruyere cheese
• 1 tbsp chopped chives or parsley for garnish

Instructions

1. Preheat oven to 425 degrees
2. Place the baguette slices on a sheet pan and brush each one with olive oil or use olive oil spray and toast until lightly browned about the edges, about 5 to 6 minutes. Set aside
3. In a large frying pan, over medium/high heat, add the butter and olive oil until hot, add the mushrooms, shallots, garlic and herbs de Provence and cook stirring occasionally until mushrooms are brown about 8 minutes
4. Add the Marsala wine, salt, pepper and cook for another 3 to 4 minutes until most all the liquid has been absorbed, set aside to cool slightly 
5. Evenly spoon mushroom mixture over each toasted bread slice followed by topping each one with some Gruyere cheese

6. Turn oven to Broil and put the tray of bruschetta under the broiler until cheese is golden brown and bubbly, this should only take a few minutes so make sure to be attentive and watch closely as not to burn it.

7. Let cool for a couple of minutes and garnish with chopped chives or parsley and serve
8. Makes 24 appetizer pieces, enough for 12 guests