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A great bruschetta appetizer with mushrooms, capers and anchovies

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.
Cuisine Meditteranean
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8
Calories 160kcal


  • 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


  • 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.


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