Toasty Tapenade with Brie and Oyster Mushrooms

Name: Toasty Tapenade with Brie and Oyster Mushrooms
Yield: 48 canapes
Ingredients: 1 tbsp (15 mL) butter; 3 cups (750 mL) chopped oyster mushrooms; 1/4 cup (60 mL) chopped fresh chives; 8 oz (240 g) Canadian Brie or Camembert diced; 2 tbsp (30 mL) dry white wine; 1/4 tsp (1 mL) cayenne pepper; Freshly ground black pepper to taste; 12 slices whole-wheat bread toasted; A pinch of paprika; Chopped fresh chives or fresh parsley; Freshly ground pink pepper

Our dietitians' favourite

This is the Toasty Tapenade with Brie and Oyster Mushrooms recipe.

Prep: 10 min
Cooking: 5 min - 7 min

Yields 48 canapes

toasty tapenade with brie and oyster mushrooms

Ingredients

1 tbsp (15 mL) butter
3 cups (750 mL) chopped oyster mushrooms
1/4 cup (60 mL) chopped fresh chives
8 oz (240 g) Canadian Brie or Camembert diced
2 tbsp (30 mL) dry white wine
1/4 tsp (1 mL) cayenne pepper
Freshly ground black pepper to taste
12 slices whole-wheat bread toasted
A pinch of paprika
Chopped fresh chives or fresh parsley
Freshly ground pink pepper

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Preparation

In a large skillet, melt butter over medium heat. Sauté mushrooms and chives for 2 minutes. Stir in Canadian Brie or Camembert, wine and cayenne pepper. Season to taste with freshly ground black pepper. Reduce heat and cook, stirring until Canadian Brie or Camembert cheese is almost melted but not perfectly smooth. Remove from heat and set aside.

Preheat broiler. Remove crusts from toast slices and cut each into four pieces. Spread each piece with cheese mixture. Place on baking sheet and sprinkle with paprika. Broil for 3 to 5 minutes or until bubbling and golden brown. Sprinkle with chives or parsley and freshly ground pink or red pepper.