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.
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
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
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
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
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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).
I’m loving that stuffed chicken breast idea Chris. Great idea.
Really beautiful…looks so relaxing! Love the bruschetta too, yum!
That bruschetta was killer! It’s a great recipe.
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!
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!
Thanks for the idea for the recipe Greg! Loved this.
Absolutely gorgeous pictures! The bruschetta sounds like it’d be just up my alley… bookmarking it now 🙂
Thanks Karen
Lovely photos and a delicious looking recipe. Your post makes me realize that we just don’t spend enough time in the mountains.
Thanks so much Karen. We try to get to the high country every chance we can … as long as it’s summer. 🙂
Wow, the dishes and the scenery are unbelievably good Lea Ann. Can’t wait to try those appetizers.
Sam
Thanks Sam
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!
Thanks Vickie! You’ve been to a lot of those places along Trail Ridge Road. It’s just a fabulous drive.
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.
You’re welcome Larry. I really feel the goat cheese is a must. It’s a calming agent for all that crazy flavor.
Gorgeous view and food!
Thanks Pam.
Sounds nice and salty too — love that!
Salty yes. But with the vermouth and the goat cheese the flavors really blend nicely into a nice earthy treat.
Sounds absolutely fantastic…especially with shiitake mushrooms.
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.
We backpacked RMNP a lifetime ago and had a wonderful time. Really need to get back there. Love the bruschetta recipe!
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.
I LOVE fun variations on bruschetta…especially if they involve goat cheese and capers! Yum. And what gorgeous photos!
Thanks Joanne! 🙂
What a view…stunning! I love all of the bold flavors in this, I know I’d adore this 😀
Thanks Heather
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!
After all these years I’ve know you, I had no idea you didn’t like capers … or olives. Sheesh! 🙂
It was a well kept secret ;). I’m open to them when mixed with other things and loved this dish!