Mushrooms on Toast
These herby Mushrooms on Toast with melty camembert cheese are a simple holiday appetizer that comes together in less than 20 minutes.
Ingredients
Serves 12 toasts
- 4 slices of sourdough bread
- Olive oil
- 2 cups mixed mushrooms I like the variety packs from Trader Joes or Whole Foods
- A few sprigs of herbs I used sage and thyme for this, but rosemary would also be good
- 3 tbsp butter
- Sea salt
- Pepper
- Chopped chives for garnish
- Balsamic glaze
- 1 round of camembert cheese About 4 slices per each slice of bread
Instructions
- Coat slices of sourdough in olive oil and cook in a skillet for 2-3 min on one side. Flip and add slices of cheese. Cover and let cook for another 3-4 min or until bread is toasted and cheese is melty.
- Remove from skillet and add in butter. Cut mushrooms into bite sized pieces (if needed) and add to skillet along with herbs. Season with salt and pepper and cook for about 5-7 min until mushrooms and softened and reduced in size. Drizzle with balsamic and remove any herb stems.
- Spoon mushrooms over the bread and cut each slice into 3 pieces. Drizzle the toasts with balsamic and garnish with chives. Enjoy!
Video
Notes
Note: You could also use a baguette for this recipe, but I like to cut slices of sourdough into pieces because I think it can look a little fancy. Either works though!