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Toasty Tapenade with Brie and Oyster Mushrooms

Toasty Tapenade with Brie and Oyster Mushrooms
YIELDS
4 servings
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Ingredients

1
Tbsp (15 ml) butter
3
cup (750 ml) chopped oyster mushrooms
¼
cup (50 ml) chopped chives
½
cup (250 g) Canadian Brie or Camembert, diced
2
Tbsp (30 ml) dry white wine
¼
tsp (1 ml) cayenne pepper
freshly ground black pepper
12
slices whole wheat bread, toasted
paprika
chopped chives or parsley
freshly ground pink or red pepper
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Directions

Step 1

In a large skillet, melt butter over medium heat. Sauté mushrooms and chives for 2 minutes. Stir in Canadian Brie or Camembert, wine and cayenne pepper. Season to taste with freshly ground black pepper. Reduce heat and cook, stirring until Canadian Brie or Camembert cheese is almost melted but not perfectly smooth. Remove from heat and set aside.

Step 2

Preheat broiler.

Step 3

Remove crusts from toast slices and cut each into four pieces. Spread each piece with cheese mixture. Place on baking sheet and sprinkle with paprika. Broil for 3 to 5 minutes or until bubbling and golden brown. Sprinkle with chives or parsley and freshly ground pink or red pepper.

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