Skip to Content

White wine mushroom bruschetta with halloumi

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

sponsoredpost

I don’t get many opportunities to be classy. It’s (arguably) not that I’m actively classless, but when you spend your days cooking, cleaning and plonked in front of a computer, it’s hard to feel glamorous. Nobody wants to see me hanging up washing in a ball gown.

So, when I want to feel classy for a change, I make canapés with a glass of wine in hand (there’s no other way).

This Bin 65 Chardonnay from Lindeman’s was just the thing. To prevent myself from drinking the whole bottle (which probably would have reduced my class factor considerably…), I put it to good use in these little mushroom bruschettas. Because only classy ladies make canapés, right?

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

The flavours in these mushroom bruschetta were to die for.

Mushrooms + garlic = amazing.

Mushrooms + cream = amazing.

Mushrooms + parsley = amazing.

Mushrooms + garlic + cream + parsley + white wine… amaaaaazing.

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

I drizzled the creamy mushrooms mixture over a slice of perfectly grilled halloumi, and sat the lot on a crispy piece of baguette.

Let’s be honest, it’s more my style to munch my way through a plate of canapés on my own, but I forced myself to share, and they got a thumbs up all round. Even my mushroom-hating husband went back for seconds, and thirds, and fourths…

These mushroom bruschetta (which, by the way, is actually pronounced ‘brusketta’, not ‘brushetta’… I’ve been saying it wrong for years) may look fancy, but they were really easy. You just need to cook off your mushrooms with plenty of garlic, add the wine and a dash of cream. Then pile it all up with your halloumi, and hey presto, you’ve got canapés.

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

If you wanted to use this white wine-mushroom-cream mixture for an alternative purpose (it would be amazing on pasta), just don’t cook it for as long, so it ends up a bit saucier.

Now, I’m no wine connoisseur, but the Lindeman’s chardonnay was beautifully fruity, and went so well with the salty halloumi. The wine also really lifted the creamy mushroom mixture and helped it to feel really light and summery.

By the way, if you do serve these canapés at a dinner party, make sure you save yourself a glass of the wine for after your guests have left. Kick off your shoes and unwind… the washing up can wait until tomorrow!

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

Print Recipe
5 from 1 vote

White wine mushroom bruschetta with halloumi

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetiser
Servings: 4
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp olive oil
  • 350 g mushrooms I used a mixture of white mushrooms and chestnut mushrooms, diced
  • 2 cloves garlic minced
  • 200 g halloumi cut into 1/2 cm slices
  • inch Small baguette cut into around 9 x 1 slices
  • 100 ml chardonnay
  • 50 ml single cream
  • 3 tbsp fresh parsley chopped
  • Salt
  • Black pepper

Instructions

  • Heat the olive oil in a frying pan, and add the mushrooms and garlic. Cook over a fairly low heat for 5 minutes, until the mushrooms are soft. Then add the white wine, and bring to a gentle simmer. Cook for a further 5 minutes, until there isn't too much excess liquid left over.
  • White the mushrooms are cooking, put the slices of halloumi in a single layer in a different, dry frying pan, and place over a medium heat. Cook for around 5 minutes - the halloumi will release some liquid, and once this liquid has cooked off, the cheese will begin to brown. When the underside is nice and golden, flip the halloumi slices over and repeat with the other side (note: this side will cook a lot more quickly than the first side!).
  • Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.
  • When the white wine has cooked right down, add the cream, and cook for a couple more minutes until the sauce is thick. Add the fresh parsley, and season with a touch of salt and plenty of black pepper.
  • To plate the bruschetta, add a slice of halloumi to each piece of baguette, and top with the mushroom mixture and extra fresh parsley. Serve immediately.

White wine mushroom bruschetta with halloumi - easy to make, but RIDICULOUSLY delicious!

Fan of mushrooms? Have you checked out my collection of 40 vegetarian mushroom recipes?

40 vegetarian mushroom recipes

Pomegranate and goat's cheese pasta
← Previous
Creamy coconut corn chowder
Next →
Recipe Rating




Mandeline Frank

Sunday 20th of May 2018

Wow! Really loved it. What do you think about only one tbsp olive oil? I think it's too little amount.

Becca @ Amuse Your Bouche

Tuesday 22nd of May 2018

You're welcome to use a little more if you feel it needs it! I just try to not go overboard on the oil as it's sooo full of calories haha

Wayne

Thursday 24th of December 2015

These went down so well last year that I have been asked to do them for our Christmas dinner starter again, now there an accolade to be proud of.

Becca @ Amuse Your Bouche

Friday 1st of January 2016

Thanks Wayne, I'm so glad you enjoy them :D

Dora King

Sunday 18th of October 2015

I loved this recipe so much I blogged about it! I didnt use Chardonnay but gave it a good glass of Pino and it was really delicious :)

Becca @ Amuse Your Bouche

Monday 19th of October 2015

I saw your blog post, thanks for sharing! Glad you enjoyed it :)

Wayne

Friday 26th of December 2014

Absolute winner. Went down a storm. Any other suggestions for the mushroom topping? It was quite exceptional!

Becca @ Amuse Your Bouche

Sunday 28th of December 2014

Woop woop, thanks Wayne! Really glad you enjoyed it :) the mushroom mixture is amazing, I agree! I'd personally just stir it through pasta, have it on toast for breakfast, put it in an omelette or quiche? There are so many uses for it! :)

Wayne

Wednesday 24th of December 2014

Thanks Becca, Other ingredients acquired (already had the halloumi) so it's officially our Christmas starter tomorrow. I have a few fussy eaters coming so should be interesting to see how it goes down. Merry Christmas

shares