Truffle Bruschetta


  • ¼ cup black truffle-infused olive oil, divided
  • 1 (10 ounce) package crimini mushrooms, sliced
  • ¼ cup diced red bell pepper
  • ¼ cup minced flat-leaf parsley
  • 2 cloves garlic, pressed, or more to taste
  • 1 (8 ounce) package cream cheese, softened
  • salt and ground black pepper to taste
  • ½ large baguette, sliced into thin rounds
  • Directions

  • Step 1

    Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.


  • Step 2

    Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  • Step 3

    Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.

  • Step 4

    Broil bruschetta until bread is warmed, 2 to 3 minutes.

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