Mushroom Bruschetta with Triple Cream Brie, Sage and Truffle Oil – a surprisingly easy appetizer that tastes amazing and looks elegant! Perfect for holiday gatherings. Vegan adaptable! See notes.
To make these vegan, skip the cheese and add an extra drizzle of olive oil and truffle oil, before adding the mushrooms directly onto the crispy baguette slices. These will taste best, nice and warm, so you could make it all ahead ( keeping bread and mushrooms separate) then heat up mushrooms right before serving.
You can also make these ( with the cheese) without toasting the baguettes first….by simply assembling the un-toasted baguette slices with a pat of triple cream brie cheese, some sautéed mushrooms and placing them on a sheet pan to warm in the 350F oven. Bake for about 15 minutes. The brie will get melty, the bread will be soft and warm- a little different style- but still good, and perfect when short on time, and serving immediately from the oven. You could have these prepped and ready to bake, right when your guests arrive. When they come of the oven, your house will smell glorious.
Lastly, for more “grown-up” palates, I highly recommend pairing this with cambazola cheese. Kind of like brie, but with blue veins, way more flavor and complexity! Delicious!
Triple cream brie is way softer and creamier that regular brie. It is usually thicker as well. I slice pieces of the brie, downwards, including a sliver of the rind. Yes, you can eat the rind, and it adds great flavor.
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