Champignon Spinach Bruschetta
Crostini with Champignon Spinach Bruschetta is a delightful appetizer that combines the earthy flavors of mushrooms with the fresh, slightly bitter taste of spinach. Topped with creamy goat cheese and crunchy walnuts, this dish is a perfect balance of textures and flavors.
Servings 4
Calories 326kcal
Ingredients
- 1 baguette sliced into ½-inch rounds
- 250 g champignons white mushrooms, finely chopped
- 150 g fresh spinach chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 100 g goat cheese crumbled
- 50 g walnuts chopped
- 1 tbsp balsamic vinegar optional
Instructions
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.
- Brush each slice of baguette with olive oil. Bake in the preheated oven for 10-12 minutes, or until golden and crisp. Set aside to cool.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Stir in the spinach and cook for another 3-4 minutes, until the spinach wilts and any excess moisture evaporates. Season with salt and pepper to taste.
- Remove the pan from heat and, if desired, stir in the balsamic vinegar for a touch of acidity.
- Spoon the mushroom and spinach mixture onto the cooled crostini.
- Top each crostini with crumbled goat cheese and a sprinkle of chopped walnuts.
- Serve immediately while the crostini are still slightly warm.
Nutrition
Calories: 326kcal