Goat Cheese Bruschetta Recipe

"This is not a recipe I have yet tried. As written it comes from a cookbook ~ Compiled by Kim Wesley from Peppermint Lane Lodge Bed and Breakfast, the book was put together in just 10 weeks as Wesley's passion project, with no help or backing from a traditional publisher. The cookbook details stunning yet easy recipes collected from the picturesque area of Western Australia's south west, including this goat cheese bruschetta. I am posting this for Im Pat, who is from W.A. and is looking for a goats cheese recipe in the forum, A recipe posting game. I do want to try this myself, and hope to very soon."

Step by Step Method

Step 1

To make Caramelized onions: Place oil and onions in a heavy based pan over low to medium heat and cook for 20 to 25 minutes

Step 2

Add a pinch of salt, balsamic and sugar and cook for a further 15 minutes on low to medium heat (do not cook on high heat or onions will burn and not have the desired taste)

Step 3

Remove from pan and set aside

Step 4

In the same pan add butter and remaining olive oil with mushrooms. Turn up the heat to high and cook mushrooms for about 4 to 5 minutes until just firm. Remove and set aside

Step 5

To make the Bruschetta: Toast both sides of bread till golden but not too coloured as the bread will be cooked further later on

Step 6

Rub the bread with the garlic all over (this is what turns bread into bruschetta) and top with equal layers of mushrooms, caramelized onion and crumbled goats’ cheese