Duxelles Bruschetta

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By Francine Lizotte
from Surrey South, BC

This tasty new twist on an old favorite is so delicious! This recipe is elegant, easy to make and very colorful.

serves 16 pieces
prep time 10 Min
cook time 2 Min
method Bake


  •   1 c
    duxelles (mushroom paste)
  •   2 large
    roma tomatoes, washed, seeded and finely diced
  •   1/4 tsp
    thyme leaves, finely chopped
  •   1/2 Tbsp
    extra virgin olive oil, plus more for brushing
  •   1/2 tsp
    sherry vinegar
    ground himalayan sea salt, to taste
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  •   1 small
    french baguette, sliced into 1-inch pieces
    plain goat cheese, as needed (about 1/2 cup)
  •   1/4 c
    pomegranate molasses, or more as needed
    fresh chives, to garnish

How To Make

  • 1
    In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
  • 2
    On one side only, brush oil on bread slices, covering the entire surface. Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
  • 3
    To assemble the bruschetta, spread a good amount of goat cheese followed by tomato mixture. Drizzle pomegranate molasses over and garnish with chives. 8 servings
  • 4
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/OfjN_ZfoAYA