Bread is always a solid base for any holiday or cocktail party appetizer. Busting out an easy bruschetta recipe is a fast and inexpensive way to start the meal off right and spend more time with your guests. But what about an easy bruschetta recipe that is a little more interesting than your traditional tomatoes, onion and oil on bread?
This easy bruschetta recipe is a sinch to put together and can be made ahead and assembled before guests arrive. I also think it’s great for any wine and cheese party because it’s easy to eat with one hand while you balance your glass of Chardonnay in the other.
The Wine Matters in this Easy Bruschetta Recipe
Speaking of chardonnay, if you want to get fancy at your party and pair your snacks with the wine you drink, I love this easy bruschetta recipe paired with Jacob’s Creek Reserve Chardonnay. It has a light elegant white peach flavour with a creamy texture and a refined finish. It’s incredibly easy to drink and pairs really nicely with the creamy ricotta cheese and the zippy hit of lemon zest.
I like serving this savoury umami-rich mushroom bruschetta alongside the Cherry & Caramelized Onion Bruschetta I posted the other week, which was a better option for the red wine drinkers in the crowd.
When you make this easy bruschetta recipe, you’ll already be going far beyond the traditional cheese and cracker offering. If you tell your guests you’ve specifically paired this with the wine you’re serving, you’ll literally blow their mind. Good luck giving up your party hosting duties in future years.
Healthy Easy Bruschetta Recipe with White Wine Mushrooms & Ricotta
- 1 whole grain baguette sliced on a bias into 12 1/4” slices
- 1 tbsp extra virgin olive oil divided
- Fleur de sel
- 1 cup part-skim ricotta cheese
- 2 tsp lemon zest
- 1 tsp extra virgin olive oil
- 24 oz mixed mushrooms sliced
- 4 small cloves of garlic finely grated
- 10 sprigs thyme leaves only
- 2/3 cup Chardonnay
- Pinch salt and pepper pinch of each
- Parsley chopped, for garnish
- Preheat your oven to 400 F.
- Brush the baguette slices with 1 tbsp. of oil and a sprinkle of fleur de sel. Toast on baking sheets until golden brown, about 5 minutes. Set aside.
- Add the additional tsp. of oil to a large nonstick skillet over medium-high heat. Add in the mushrooms and sauté until golden brown.
- Add in the garlic and cook for another 30 seconds, until fragrant.
- Add the thyme and Chardonnay and simmer over medium high heat until the liquid has evaporated. Season with a pinch each of salt and pepper.
- To serve, spread the ricotta on the base of the toasts, top with the mushrooms and garnish with chopped parsley.
Disclaimer: This recipe was developed in paid partnership with Corby Spirit & Wines, however, as always all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.