Mushroom Bruschetta

Fresh, light, delectable, summery.

As you probably know, I love bruschetta of all kinds. Although bruschetta is traditionally just toasted bread with fresh garlic rubbed over the top, I much prefer fresh tomatoes mixed with anything on hand (see here and here) and a generous helping of the bright flavours of balsamic vinegar and goat cheese.

The other day, I was in the mood for a decadent lunch that included some of my favourite tastes – fresh, crusty baguette, creamy goat cheese and tangy balsamic vinegar. This is the simplest of meals that could also double as an hors d’oeuvre at a party (just use smaller baguette rounds), paired with some champagne?

It’s incredibly easy, and so tasty!


  • 1/3 of a fresh baguette, sliced lengthways
  • Large handful of cremini mushrooms (or a combination of your choice: shitake and portobello might work nicely here too)
  • Goat cheese
  • 1/2 a lemon
  • Balsamic vinegar
  • Salt & pepper
  • Small handful of parsley (I didn’t have any on hand, but it would look quite nice on top!)


Clean the mushrooms and remove the stems. Chop into small bite-sized chunks. Sauté over medium heat with a bit of olive oil until they are brown and soft. Sprinkle on salt and pepper to taste. Pour some balsamic vinegar (1-2 tbsp) into the pan, and let the mushrooms ‘marinate’ to pick up the flavour. Then squeeze some lemon juice into the pan and again continue to heat for another few minutes.

Meanwhile, preheat the broiler. Spread the goat cheese thickly onto both halves of the baguette, and toast under the broiler for 2-3 minutes, until the edges are browned. Remove from heat and carefully top toast with mushrooms.


So, tell me – are you a fan of bruschetta? If so, what’s your favourite type?

(How beautiful is this mushroom bruschetta I got on vacation last year? Mm mm good.)

Next time I’ll be sure to melt some more cheese over the top and drizzle some balsamic vinegar reduction..yummo!