Bruschetta with Mushrooms & Boursin



8 halves Bruschetta Bread, baked
2 slices Provolone, quartered
1/2 oz ladle (2 ea) Blended Oil
2 oz (2 ea) spoodle Button Mushrooms, sliced
3 oz spoodle Portabellos, roasted, diced
2 oz spoodle Caramelized Onions 1/4 tsp crushed Red Pepper
2 oz spoodle Tomatoes, diced
2 oz ladle Bercy
1 tsp Lemon Juice, fresh squeezed
2 pinch Salt and Pepper Mix
1/4 tsp Thyme, dried
1 #60 scoop Scampi Butter
1 1/2 tbsp Boursin
1 drizzle Extra Virgin Olive Oil
3 turns Black Pepper, freshly ground
Parsley, for garnish


• Place bruschetta bread on a sizzle pan and top with provolone.
• Place bruschetta bread in oven to melt cheese.
• In a saute pan, heat oil. Add button mushrooms and sear. Add portabellas, onions and crushed red pepper, saute.
• Add tomatoes, bercy, lemon juice, salt, pepper and thyme. Saute.
• Add scampi butter and stir to combine.
• Place bruschetta bread with mushroom mixture.
Top with boursin. Drizzle with olive oil and garnish with black pepper and parsley.

15900 La Cantera Parkway, San Antonio, TX, 78256