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Mushroom and Gruyere Bruschetta

Featured by Balverne Wines in the Pinot Noir Wine Club.
Mushroom and Gruyere Bruschetta


Perfect to pair with the 2019 Balverne Estate Pinot Noir!

Yield: 8
Prep Time: 10 Minutes
Cook Time: 15 Minutes


• 1 lb loaf of ciabatta bread
• 1 clove of garlic, sliced lengthwise
• 1 lb of cremini mushrooms
• 1 1/4 cup of grated Gruyere cheese
• 2 tablespoons of dry Sherry
• sea salt
• cracked black pepper
• 2 tablespoons of thyme leaves
• extra virgin olive oil


1. Cut bread in half lengthwise, then cut those in half so you have four flat pieces of bread. Heat a grill on high heat and place bread cut side down until it chars. Rub the sliced garlic on the charred side of the bread while it is still hot. Set aside.

2. Clear mushrooms with a dish cloth and trim off the stems, then slice them.

3 Sauté mushrooms over medium high heat in a dry pan. Make sure to frequently toss or stir the mushrooms. Once they begin to brown (about 5 minutes), add the dry Sherry and allow it to sizzle for a few seconds. Stir to deglaze and get the browned bits from the bottom of the pan. Season with a pinch of sea salt and add the thyme.

4. Brush the cut sides of the bread with extra virgin olive oil. Scoop the mushrooms onto the bread. Top with Gruyere and black pepper. Broil until the cheese is melted (about 3 minutes) then serve.

Recipe sourced from Balverne Wines

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