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?
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.
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.
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
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- 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
- Black pepper
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.