Truffle Bruschetta - Eathabesha

Ingredients

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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