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    Home > Appetizers and Beverages > Goat Cheese Bruschetta, with Mushrooms, Capers and Anchovies

    Goat Cheese Bruschetta, with Mushrooms, Capers and Anchovies

    Published: Aug 23, 2011 · Modified: May 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Goat cheese bruschetta starts with soft creamy cheese, topped with sautéed shiitake mushrooms, briney capers and anchovies. A provocative combination of flavors. An easy goat cheese appetizer that is perfect for a Summer Evening Tapas on the back deck. Don’t forget that glass of white wine.

    Mushroom goat cheese bruschetta with capers and anchovies.

    This recipe has everything you love about bruschetta and more.

    • Crusty toasted bread
    • Creamy tangy goat cheese
    • Earthy shiitake mushrooms
    • Salty tart capers
    • Garlic
    • Anchovies

    Our rock and roll loving, wine drinking, bird watching friends Nancy and Neal (California) and Thomas (Ohio) descended on Colorado last week. 

    A couple of days spent in Denver included a lovely dinner at Ja little French Bistro, and a tapas-style dinner on our back deck the next evening. 

    Throw in a week-long trip to the high country where we stayed at a rustic cabin at the base of Rocky Mountain National Park on a sleepy little mountain lake, complete with moose, marmot, mink, otter, chipmunk, chickoree, ptarmigan, elk, deer, bats and miscellaneous riff-raff (racoon), and you’ve got a fabulous little vacation. “Paradise” as one of us coined it.

    Our patio Summer tapas menu included some mighty fine small bite appetizers, but hands down, this was the most popular item of the evening.

    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.

    Goat Cheese Bruschetta, with Mushrooms, Capers and Anchovies, Summer Tapas Dinner Menu

    Our favorite appetizer recipe. Be ready to share the recipe, it’s a crowd pleaser.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Meditteranean
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 8
    Calories: 160kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 Tablespoon Butter
    • 1 Tablespoon Olive Oil
    • 4-6 shiitake mushrooms Stems diced, caps thin sliced
    • 4-8 anchovy fillets minced. (I used 4)
    • 2 cloves garlic minced
    • 2 Tablespoons salted capers rinsed and chopped
    • 2 Tablespoons dry vermouth
    • 1 Tablespoon fresh parsley chopped
    • Salt/pepper
    • 1 French Baguette sliced
    • 4 ounces goat cheese room temperature
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 160kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 315mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    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

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    Reader Interactions

    Comments

    1. Chris says

      August 31, 2011 at 6:48 pm

      Green 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).

      Reply
      • Lea Ann says

        September 01, 2011 at 5:26 am

        I’m loving that stuffed chicken breast idea Chris. Great idea.

        Reply
    2. Care's Kitchen says

      August 30, 2011 at 7:26 am

      Really beautiful…looks so relaxing! Love the bruschetta too, yum!

      Reply
      • Lea Ann says

        September 01, 2011 at 6:12 am

        That bruschetta was killer! It’s a great recipe.

        Reply
    3. High Plains Drifters says

      August 28, 2011 at 3:50 pm

      The 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!

      Reply
    4. Rufus' Food and Spirits Guide says

      August 27, 2011 at 3:06 pm

      This 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!

      Reply
      • Lea Ann says

        August 27, 2011 at 3:29 pm

        Thanks for the idea for the recipe Greg! Loved this.

        Reply
    5. Karen says

      August 24, 2011 at 9:10 am

      Absolutely gorgeous pictures! The bruschetta sounds like it’d be just up my alley… bookmarking it now 🙂

      Reply
      • Lea Ann says

        August 25, 2011 at 5:39 am

        Thanks Karen

        Reply
    6. Karen Harris says

      August 24, 2011 at 7:15 am

      Lovely photos and a delicious looking recipe. Your post makes me realize that we just don’t spend enough time in the mountains.

      Reply
      • Lea Ann says

        August 25, 2011 at 5:40 am

        Thanks so much Karen. We try to get to the high country every chance we can … as long as it’s summer. 🙂

        Reply
    7. Sam @ My Carolina Kitchen says

      August 24, 2011 at 5:52 am

      Wow, the dishes and the scenery are unbelievably good Lea Ann. Can’t wait to try those appetizers.
      Sam

      Reply
      • Lea Ann says

        August 24, 2011 at 6:17 am

        Thanks Sam

        Reply
    8. Vickie says

      August 23, 2011 at 8:53 pm

      That 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!

      Reply
      • Lea Ann says

        August 24, 2011 at 6:22 am

        Thanks Vickie! You’ve been to a lot of those places along Trail Ridge Road. It’s just a fabulous drive.

        Reply
    9. Larry says

      August 23, 2011 at 2:50 pm

      I’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.

      Reply
      • Lea Ann says

        August 23, 2011 at 5:35 pm

        You’re welcome Larry. I really feel the goat cheese is a must. It’s a calming agent for all that crazy flavor.

        Reply
    10. pam says

      August 23, 2011 at 12:04 pm

      Gorgeous view and food!

      Reply
      • Lea Ann says

        August 23, 2011 at 5:36 pm

        Thanks Pam.

        Reply
    11. Russ says

      August 23, 2011 at 11:06 am

      Sounds nice and salty too — love that!

      Reply
      • Lea Ann says

        August 23, 2011 at 5:38 pm

        Salty yes. But with the vermouth and the goat cheese the flavors really blend nicely into a nice earthy treat.

        Reply
    12. sportsglutton says

      August 23, 2011 at 11:02 am

      Sounds absolutely fantastic…especially with shiitake mushrooms.

      Reply
      • Lea Ann says

        August 23, 2011 at 5:39 pm

        Thanks 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.

        Reply
    13. Dave says

      August 23, 2011 at 9:41 am

      We backpacked RMNP a lifetime ago and had a wonderful time. Really need to get back there. Love the bruschetta recipe!

      Reply
      • Lea Ann says

        August 23, 2011 at 5:40 pm

        Thanks 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.

        Reply
    14. Joanne says

      August 23, 2011 at 8:56 am

      I LOVE fun variations on bruschetta…especially if they involve goat cheese and capers! Yum. And what gorgeous photos!

      Reply
      • Lea Ann says

        August 23, 2011 at 5:40 pm

        Thanks Joanne! 🙂

        Reply
    15. Heather @girlichef says

      August 23, 2011 at 8:50 am

      What a view…stunning! I love all of the bold flavors in this, I know I’d adore this 😀

      Reply
      • Lea Ann says

        August 23, 2011 at 5:41 pm

        Thanks Heather

        Reply
    16. nancy says

      August 23, 2011 at 8:32 am

      I loved this dish! And I’m not an anchovie or caper lover. But this was delicious…a favorite! Great photos! LOL about Nautical Neal!

      Reply
      • Lea Ann says

        August 23, 2011 at 5:43 pm

        After all these years I’ve know you, I had no idea you didn’t like capers … or olives. Sheesh! 🙂

        Reply
        • nancy says

          August 23, 2011 at 9:56 pm

          It was a well kept secret ;). I’m open to them when mixed with other things and loved this dish!

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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