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A great bruschetta appetizer with mushrooms, capers and anchovies
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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

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

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