Goat Cheese Bruschetta with Mushrooms

A delicious and easy appetizer recipe, this goat cheese bruschetta is topped with mushrooms flavored with fresh herbs and lemon.

Goat cheese bruschetta

Mushrooms seem to be one of those divisive foods that inspire passionate debate. The haters usually have a laundry list of complaints (slimy, scary, etc). But the lovers. Well, mushroom lovers generally don’t have words to describe their deep affection! What side of the fence are you on? After having spent my formative years as a hater, I’ve somehow crossed over. And this easy goat cheese bruschetta with mushrooms is one of my favorite ways to enjoy my favorite foods, together.

Mushrooms in pan

How to make this goat cheese bruschetta

Bruschetta is an easy appetizer for a party that tastes like you spent hours on it! This goat cheese bruschetta stars my favorite foods: tangy goat cheese and savory mushrooms. Imagine: tender mushrooms flavored with fresh herbs and lemon juice, salty, savory, and herby all at once. They’re piled on a crusty bread, spread with creamy goat cheese. Alex and I were so impressed by how much flavor came out of this simple preparation! Here’s how to make this goat cheese bruschetta:

  • Step 1) Toast the bread: Instead of simply toasting the bread in a toaster, brush olive oil on each side, then cook it on a griddle on the stovetop.
  • Step 2) Saute the mushrooms: Saute the cremini mushrooms in olive oil with fresh thyme and oregano, then add a squeeze of lemon juice to finish it off!
  • Step 3) Rub garlic on the bread: Here’s what brings big flavor! Take a raw garlic clove and rub it onto the toasted bread. The essence of the garlic is transferred without being too garlicky!
  • Step 4) Spread with goat cheese and top with mushrooms: Spread the bruschetta with soft goat cheese, top with mushrooms and you’re ready to go!

Alex and I were inspired to combine these flavors by a sandwich at Xoco, the Rick Bayless restaurant in Chicago, which combined mushrooms and goat cheese in the most delicious way! The herbs were from our ever abundant garden. And thanks to the Italians for inventing this fancy way to serve toast!

Cremini mushrooms

How to pronounce bruschetta?

What’s the right way to pronounce bruschetta? If you’re serving this goat cheese bruschetta, resist the urge to call it “broo-shetta”. In Italian, the letter combination of SCH is simply S+K. So “bruschetta” is pronounced “broo-sketta”.

Mushroom pasta
The flavors of goat cheese and mushrooms are also highlighted in our Mushroom Pasta

Is goat cheese better for you than cow’s cheese?

Wondering whether this goat cheese bruschetta is better for you than most? There are many benefits of goat cheese over a standard cow’s cheese like cheddar or mozzarella. Here are some of the benefits of goat cheese (Source: Prevention):

  • Goat cheese has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
  • Goat cheese has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
  • Goat cheese is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese!

Want more recipes with this tasty cheese? Go to Best Goat Cheese Recipes.

Looking for more easy appetizer recipes?

This goat cheese bruschetta is a great simple way to enjoy the perfect combination of this creamy spread and mushrooms. Goat cheese is an excellent compliment to the savory taste of the mushroom, and paired with some fresh herbs and a few squeezes of lemon juice. Words can’t really describe the taste sensation. Outside of this easy goat cheese bruschetta, here are a few of our favorite appetizer recipes for entertaining:

This goat cheese bruschetta recipe is…

Vegetarian. For gluten-free, use gluten-free bread.

Print

Goat Cheese Bruschetta with Mushrooms


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

A delicious and easy appetizer recipe, this goat cheese bruschetta is topped with mushrooms flavored with fresh herbs and lemon.


Scale

Ingredients

  • 8 slices crusty bread
  • 4 ounces mushrooms (for example, baby bellas and shiitakes)
  • 1 large handful fresh thyme
  • 1 large handful fresh oregano
  • 1 tablespoon olive oil
  • 1 lemon
  • 1 clove garlic
  • 4 ounces goat cheese
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Cut the bread into slices, and brush each side with olive oil. Cook on a griddle on the stovetop, about 1 minute per side.
  2. Wipe any dirt from the mushrooms and slice them. Coarsely chop the thyme and oregano. In a skillet, heat 1 tablespoon of olive oil, then add the mushrooms, herbs, a few pinches kosher salt, and fresh ground pepper, and saute until the mushrooms are tender, about 4 minutes. Turn off the heat, and add a few squeezes of fresh lemon juice.
  3. Peel the garlic clove and cut it in half. Rub the cut end of the garlic on the top of each bread slice. Spread some goat cheese over each slice, then top with the warm mushrooms.

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Keywords: Easy bruschetta, Goat cheese bruschetta, Bruschetta pronounce, Appetizer Recipes, Easy Appetizer Recipes, Recipes for Entertaining

Last updated: January 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

20 Comments

  • Reply
    Valeria
    July 6, 2011 at 3:01 am

    perfect quick lunch, ooh the day at the office would be so much better!

  • Reply
    Angie
    July 6, 2011 at 10:58 am

    I’ve made something similar to this and have to agree, goat cheese with mushrooms – perfection! I’m obviously a lover – welcome to the love side!

  • Reply
    Kelley
    July 6, 2011 at 11:02 am

    mmmm… i am definitely a lover and can’t wait to try this out!! though, i’ll have to make it for you and i someday because the hubs definitely is not down with the “fungi” (as he so lovingly refers to it)

  • Reply
    Laura
    July 6, 2011 at 1:24 pm

    Looks divine. Can’t wait to try it!

  • Reply
    Veronica Gantley
    July 6, 2011 at 1:59 pm

    What a great idea for a appetizer or for a cocktail party. Thanks for the recipe.

  • Reply
    torviewtoronto
    July 6, 2011 at 2:20 pm

    looks wonderful deliciously done

  • Reply
    Lauren at Keep It Sweet
    July 6, 2011 at 2:27 pm

    I don’t like raw musrhooms but I’m a big fan of cooked, especially when combined with goat cheese!

  • Reply
    Kelly
    July 6, 2011 at 2:48 pm

    This looks fantastic and your pictures are gorgeous, love it!

  • Reply
    Krissy
    July 6, 2011 at 3:07 pm

    Goat cheese is my favorite! Yum! I saw your comment on my (your)lasagna. You should definitely make the pretzel nuggets. I literally squealed when I saw how golden brown and delicious they looked!

  • Reply
    [email protected]
    July 6, 2011 at 6:02 pm

    No surprise I love this- Rick Bayless can do no wrong in my eyes!

  • Reply
    Kelly
    July 6, 2011 at 6:32 pm

    This looks so delicious and it’s so simple! The best recipes always are! Can’t wait to try this… yum!

  • Reply
    Lindsay @ Pinch of Yum
    July 7, 2011 at 8:04 am

    I recently became a mushroom lover so I’m ready to make this!! YUM.

  • Reply
    Mushrooms Canada
    July 7, 2011 at 9:39 am

    Goat cheese and mushrooms is one of my favourite flavour combos… I would totally eat this for lunch!
    – Brittany

  • Reply
    Alexis @ There She Goes
    July 7, 2011 at 11:07 am

    i like this as a new kind of bruschetta :)

  • Reply
    Taylor
    July 7, 2011 at 11:04 pm

    Can you please talk to my mushroom-hating boyfriend about how good mushrooms are?! I need to make dishes like this and be able to share them with him!

  • Reply
    Tiffany
    July 8, 2011 at 10:39 am

    What an awesome bruschetta! Great alternative to the traditional version

  • Reply
    Evi
    May 15, 2012 at 9:14 am

    I did a little spin-off of this and posted in on my blog, check it out! I used some butter and flavored goat cheese which definitely amplified the flavor. So delicious! Love coming back to your blog and checking out some fun, new ideas! Thanks so much

    • Reply
      Alex
      May 15, 2012 at 9:27 am

      Sounds great. Thanks for sharing!

  • Reply
    Hilary
    March 28, 2013 at 5:30 pm

    I love everything I’ve made from your site, and this one takes the cake!! So delish!! My boyfriend and I both love mushrooms, so I served this with some home made minestrone soup= perfection! Wonder if there would be a way to incorporate some sauteed tofu for us vegetarian folks?

    • Reply
      Sonja
      April 3, 2013 at 9:13 pm

      This sounds like a great accompaniment to minestrone! You could certainly incorporate sauteed tofu along with the mushrooms, though you may need a bit more seasoning for the entire mixture. We found it filling enough with just the cheese and mushrooms, but adding additional toppings couldn’t hurt! Let us know if you try it out.

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