Wild Mushroom and Wilted Spinach Bruschetta

  • Yield: 24 pieces
  • Prep: 10 minutes
  • Cook: 20 minutes


2teaspoons extra virgin olive oil
1 1/2cups slice mixed wild mushrooms, such as shiitake, oyster and porcini
1cup chopped red onion
1/4cup balsamic vinegar
6ounces baby spinach, roughly chopped
1/2cup California Golden Raisins
1/2teaspoon allspice
1/2teaspoon sea salt
1/4teaspoon freshly ground black pepper
1 baguette, cut into 24 slices
3ounces mild smooth goat cheese, softened


  1. Heat oil in a large, nonstick skillet over medium-high heat. Add mushrooms and onions; sauté 10 minutes. Add vinegar. Cook, stirring occasionally, until vinegar becomes thick and syrupy,  4 to 5 minutes. Stir in spinach, raisins, allspice, salt and pepper. Sauté until spinach starts to wilt.
  2. Meanwhile place bread slices on large baking sheet in a single layer and lightly toast each side under broiler.
  3. To serve, spread goat cheese on one side of each bread slice. Top with spinach mixture.

Recipe by Margee Berry