Love this recipe!!! Goat cheese smeared bread topped with sautéed shiitake mushrooms, briney capers and anchovies…provacative and packed full of flavor. And did I mention easy? Goat cheese bruschetta, with mushrooms, capers and anchovies.
This was the next platter to find its way to the back deck for my Summer Tapas Dinner. Thanks to Greg and Katherine over at Rufous’ Food and Spirits Guide for sharing this wonderful idea. You’ve got to give this one a try. It’s one of those oh-for-pitty-sake good combos. It’s now in my database as a favorite.
Before we get to the recipe let’s take a look at some of the water features in Rocky Mountain National Park. It’s just short of a 2 1/2 hour drive northwest of our house. We are so fortunate to have such a jaw dropping, spectacular, pristine piece of our country in our back yard. We make a trip to RMNP at least once each summer and I’m always in awe of its grandeur.
Moose Pond. Our cabin was on this pond. Plus a moose or two.
Nautical Neal, our pontoon boat ride on Grand Lake and Shadow Mountain Lake
Heading under the bridge on our way from Shadow Mountain Lake to Grand Lake
Nancy and me, enjoying the ride.
View of Lake Irene from our picnic table, Milner Pass, Continental Divide, Rocky Mountain National Park
View of Grand Lake from our dinner on the porch at Grand Lake Lodge.
Looking around for other great bruschetta ideas? How about Julia Child’s classic tomato bruschetta. This recipe is a must for your recipe collection. And if you’re in the mood for bread appetizer recipes, take a look at this one Mushroom Bread. Lordie it’s good.
Now for the Goat Cheese, Mushroom, Caper and Anchovy recipe.
- 4-6 shiitake mushrooms stems diced caps sliced thin
- 8-10 anchovy fillets minced I used half that amount, 4 if I remember right
- 2 cloves garlic minced
- 2 tbsp salted capers washed and chopped
- 2 tbsp dry vermouth
- 1 tbsp chopped fresh parsley
- Melt 1 tbsp butter with 1 tbsp olive oil in a frying pan and saute mushrooms until browned. Add anchovies and garlic and cook until the fish liquifies. Add capers and parsley and cook on medium for a minute more. Add vermouth and deglaze pan. Season with salt and pepper. Serve with crusty bread slices covered in a layer of goat cheese.
Goat Cheese Bruschetta, with Mushrooms, Capers and Anchovies…It’s What’s for a Summer Tapas Menu.
From the Kitchen of Lea Ann Brown, Cooking On The Ranch