Skip navigation

Napa Valley Brunch Bruschetta

INGREDIENTS:4-5 loaves Italian baguette bread, 3 inch wide

Herb Cheese:
2 lbs. mascarpone or cream cheese
3 Tbsp. parsley, chopped
3 Tbsp. dill, chopped
1 Tbsp. garlic, minced
1 tsp. pepper
2 tsp. dried tarragon
1 tsp. dried chervil
½ tsp. dried mustard
1 ½ tsp. Worcestershire sauce

Caramelized Onions:
4 cups onions, thinly sliced
¼ cup olive oil
3 Tbsp. white wine
1 tsp. fresh thyme, chopped
1 tsp. garlic, minced
½ tsp. salt
½ tsp. pepper

1 cup shallots, finely chopped
1 Tbsp. garlic, minced
½ cup olive oil
3 Tbsp. fresh thyme, chopped
2 ½ Tbsp. chives, chopped
1 ¼ tsp. dried tarragon
1 lb., 4 oz. portobello mushrooms, stems removed, thinly sliced and chopped
10 large shiitake mushrooms, stems removed, thinly sliced and chopped
1/3 cup sherry or water
1 ½ tsp. salt
24 large eggs, beaten (or 2 lbs., 10 oz. frozen or liquid whole egg product)
3/4 cup heavy cream
1/3 cup unsalted butter
as needed, fresh thyme
as needed, red pepper strips DIRECTIONS:Cut baguette in half lengthwise, then into 4” lengths, 36 total. Toast lightly and set aside. Blend all herb cheese ingredients; cover and refrigerate until needed. Combine onions and oil in non-stick pan, mixing to coat onions. Saute, stirring occasionally, over medium heat. Add wine, thyme, garlic, salt and pepper. Cook and stir frequently until onions are deep golden color, about 15-20 minutes. Remove from heat. Keep warm.

In large non-stick pan, cook shallots and garlic in oil about 1 minute. Stir in herbs and mushrooms. Saute about 5 minutes. Add sherry and salt. Continue to cook until sherry is evaporated and mushrooms are soft. Spread herb cheese mixture over toasted bread; top with mushroom mixture. Heat in 350°F convection oven (375°F conventional oven) for 5 minutes or until hot.

Blend eggs and cream. Scramble eggs in butter over low to medium heat until eggs are firm throughout with no visible liquid egg remaining. Keep warm. To serve, place 3 baguettes topped with scrambled eggs on plate. Top each baguette with 1 Tbsp. caramelized onions. Garnish with fresh thyme and red pepper strips, if desired. Serve immediately. SERVINGS:12 servings, 36 bruschetta From: PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD