Toasty Tapenade with Brie and Oyster Mushrooms

Recipe details

Servings: None
Time: Under 1 hour

This recipe makes 48 servings.


  • 1 tbsp (15 mL) butter
  • 3 cups (750 mL) chopped oyster mushrooms
  • 1/4 cup (50 mL) chopped chives
  • 1/2 lb (250 g) Canadian Brie or Camembert, diced
  • 2 tbsp (30 mL) dry white wine
  • 1/4 tsp (1 mL) cayenne pepper
  • Freshly ground black pepper
  • 12 slices whole-wheat bread, toasted
  • Paprika
  • Chopped chives or parsley
  • Freshly ground pink or red pepper


  1. In a large skillet, melt butter over medium heat. Saute mushrooms and chives for 2 minutes. Stir in Canadian Brie or Camembert, wine and cayenne pepper. Season to taste with freshly ground black pepper. Reduce heat and cook, stirring until Canadian Brie or Camembert cheese is almost melted but not perfectly smooth. Remove from heat and set aside.
  2. Preheat broiler. Remove crusts from toast slices and cut each into four pieces. Spread each piece with cheese mixture. Place on baking sheet and sprinkle with paprika. Broil for 3 to 5 minutes or until bubbling and golden brown. Sprinkle with chives or parsley and freshly ground pink or red pepper.


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Toasty Tapenade with Brie and Oyster Mushrooms

Recipe courtesy of Dairy Farmers of Canada

Nutrition Information

per serving
  • Calories 40
  • Protein 2 g
  • Carbohydrates 4 g
  • Fat 2 g
  • Fibre 0.7 g
  • Sodium 67 mg
  • Calcium 17 mg