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
- Salt/pepper
- 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
nancy says
August 23, 2011 at 8:32 amI loved this dish! And I’m not an anchovie or caper lover. But this was delicious…a favorite! Great photos! LOL about Nautical Neal!
Lea Ann says
August 23, 2011 at 5:43 pmAfter all these years I’ve know you, I had no idea you didn’t like capers … or olives. Sheesh! 🙂
nancy says
August 23, 2011 at 9:56 pmIt was a well kept secret ;). I’m open to them when mixed with other things and loved this dish!
Heather @girlichef says
August 23, 2011 at 8:50 amWhat a view…stunning! I love all of the bold flavors in this, I know I’d adore this 😀
Lea Ann says
August 23, 2011 at 5:41 pmThanks Heather
Joanne says
August 23, 2011 at 8:56 amI LOVE fun variations on bruschetta…especially if they involve goat cheese and capers! Yum. And what gorgeous photos!
Lea Ann says
August 23, 2011 at 5:40 pmThanks Joanne! 🙂
Dave says
August 23, 2011 at 9:41 amWe backpacked RMNP a lifetime ago and had a wonderful time. Really need to get back there. Love the bruschetta recipe!
Lea Ann says
August 23, 2011 at 5:40 pmThanks Dave. I’ve never back packed it, but always run into many many folks on the trail that do. Always fun to talk with them, they’re so ready to talk about their experiences.
sportsglutton says
August 23, 2011 at 11:02 amSounds absolutely fantastic…especially with shiitake mushrooms.
Lea Ann says
August 23, 2011 at 5:39 pmThanks so much for the comment. It’s really good. Please note that I didn’t use 10 anchovy filets. I have made a change to the original post.
Russ says
August 23, 2011 at 11:06 amSounds nice and salty too — love that!
Lea Ann says
August 23, 2011 at 5:38 pmSalty yes. But with the vermouth and the goat cheese the flavors really blend nicely into a nice earthy treat.
pam says
August 23, 2011 at 12:04 pmGorgeous view and food!
Lea Ann says
August 23, 2011 at 5:36 pmThanks Pam.
Larry says
August 23, 2011 at 2:50 pmI’d say “a jaw dropping, spectacular, pristine piece of our countr”‘ looks pretty accurate from here – thanks for sharing the photos. I went on Google Earth to have a look at the area – looks really nice but coulndn’t find Moose Pond. With all of the flavorful toppings on the bruschetta, I could maybe even slip the goat cheese by Bev.
Lea Ann says
August 23, 2011 at 5:35 pmYou’re welcome Larry. I really feel the goat cheese is a must. It’s a calming agent for all that crazy flavor.
Vickie says
August 23, 2011 at 8:53 pmThat appetizer sounds like a party in your mouth! 😛 I know I’d love it with all those fabulous ingredients. And the scenery?? GORGEOUS!! You took some amazing photos. The view from lodge is spectacular. Also, I love the shot of you and Nancy. Always fun to see your smiling face!
Lea Ann says
August 24, 2011 at 6:22 amThanks Vickie! You’ve been to a lot of those places along Trail Ridge Road. It’s just a fabulous drive.
Sam @ My Carolina Kitchen says
August 24, 2011 at 5:52 amWow, the dishes and the scenery are unbelievably good Lea Ann. Can’t wait to try those appetizers.
Sam
Lea Ann says
August 24, 2011 at 6:17 amThanks Sam
Karen Harris says
August 24, 2011 at 7:15 amLovely photos and a delicious looking recipe. Your post makes me realize that we just don’t spend enough time in the mountains.
Lea Ann says
August 25, 2011 at 5:40 amThanks so much Karen. We try to get to the high country every chance we can … as long as it’s summer. 🙂
Karen says
August 24, 2011 at 9:10 amAbsolutely gorgeous pictures! The bruschetta sounds like it’d be just up my alley… bookmarking it now 🙂
Lea Ann says
August 25, 2011 at 5:39 amThanks Karen
Rufus' Food and Spirits Guide says
August 27, 2011 at 3:06 pmThis looks just amazing! Love the splash of vermouth. Also, thanks for the shout out. I’ve been traveling and Internet time and connections have been spottty!
Lea Ann says
August 27, 2011 at 3:29 pmThanks for the idea for the recipe Greg! Loved this.
High Plains Drifters says
August 28, 2011 at 3:50 pmThe only problem I see with this recipe is that it looks like you only made enough for one serving … if that one person is me! Cheers!
Care's Kitchen says
August 30, 2011 at 7:26 amReally beautiful…looks so relaxing! Love the bruschetta too, yum!
Lea Ann says
September 1, 2011 at 6:12 amThat bruschetta was killer! It’s a great recipe.
Chris says
August 31, 2011 at 6:48 pmGreen with envy, what absolutely beautiful photographs. Capers and anchovies, I bet those did have a salty bite (in a good way!). That topping sounds like it would be an amazing stuffing for a grilled stuffed chicken breast (rolled up kiev style).
Lea Ann says
September 1, 2011 at 5:26 amI’m loving that stuffed chicken breast idea Chris. Great idea.