Add a little pizazz to your next dinner party with this stylish and flavour-packed mushroom bruschetta recipe. A twist on the traditional Italian tomato bruschetta, this simple recipe punches well beyond its weight.
Mushroom Bruschetta Recipe
1/2 cup Plain Chobani
230g mushrooms (such as morels, crimini, or chanterelles), sliced
2 tbsp olive oil
1 tbsp finely chopped fresh thyme
1 garlic clove, finely minced
Salt and pepper
114g fresh goat’s milk cheese
45cm thick slices French bread or 45cm thick diagonally cut baguette slices, toasted
In a medium skillet, sauté mushrooms in oil over medium-high heat until golden, about 6 minutes. Stir in garlic, thyme, salt and pepper. Cook 1 minute. Scrape into bowl and cool.
With an electric mixer, whisk goat cheese and Chobani until mostly smooth. Spread Chobani-cheese mixture on toast and top with mushroom mixture.
Recipe courtesy of Chobani