Best Divine Brie Mushroom And Rosemary Bruschetta Recipes

Brie & Mushrooms en Croute image

Provided by Ree Drummond : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce wheel of Brie
Dried cranberries, for garnish

Steps:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

Divine Brie, Mushroom and Rosemary Bruschetta image

Provided by Deantini

Time 35m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 8

1 garlic clove, crushed
1/2 cup olive oil
4 slices sourdough bread, 1/2 inch thick
12 ounces brie cheese, thinly sliced
1 1/2 cups mushrooms, sliced (button, oyster and or or shiitake)
2 tablespoons butter (or olive oil)
1 tablespoon fresh rosemary, finely chopped
salt and pepper

Steps:

Add garlic to olive oil, mix well.
Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
Lay brie slices over toast.
Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
Grill bruschetta slices until brie is soft and begins to run.
Place toast on plates and smother with mushrooms.
Serve immediately.

Nutrition Facts : Calories 766.6, Fat 57.6, SaturatedFat 22.6, Cholesterol 100.5, Sodium 917, Carbohydrate 37.7, Fiber 1.9, Sugar 2.5, Protein 26.1

Rosemary Bruschetta image

Provided by Michael Symon : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Small bundle fresh rosemary
Extra-virgin olive oil
4 slices rustic bread, like sourdough, 1-inch thick
1 clove garlic, peeled
Zest of 1/4 lemon
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 cups arugula
Shaved Parmesan, for serving

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.