Grilled Chanterelle Bruschetta with Oregon Goat Cheese

Introduction

This Oregon-inspired grilled chanterelle bruschetta turns simple ingredients into an absolutely mouthwatering appetizer or light meal. The key to this recipe’s success lies in the Arteflame Grill’s unique flat top—which provides even searing without burning—and the incredible flavor combination of smoky grilled chanterelle mushrooms and rich Oregon goat cheese spread over toasted artisan bread. The Arteflame allows you to grill everything simultaneously, making this both quick and easy with virtually no cleanup.

Ingredients

• 1 lb fresh chanterelle mushrooms, cleaned and halved
• 8 slices rustic artisan bread, thick-cut
• 4 oz Oregon goat cheese, softened
• 3 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• Salt and freshly cracked black pepper to taste
• 1 tbsp chopped fresh parsley for garnish
• Optional: drizzle of honey or balsamic reduction

Instructions

Step 1: Prepare the Arteflame grill

1. Pour a small amount of vegetable oil on 3 folded paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and let the grill heat up for about 20 minutes until the cooktop reaches optimal zones from the center out.

Step 2: Prep the mushrooms

1. Toss chanterelle mushrooms with 1 tbsp melted butter, minced garlic, salt, and pepper.
2. Let them sit for 5 minutes to soak up the flavor.

Step 3: Grill the mushrooms

1. Place the mushrooms on the hotter inner-zone of the flat cooktop.
2. Cook for 5-6 minutes, turning occasionally until golden brown and seared but not burned.

Step 4: Toast the bread

1. Butter each side of your artisan bread slices with remaining butter.
2. Place the bread on the cooler outer zone of the flat top and grill until golden and crisp on both sides—about 2 minutes per side.

Step 5: Assemble the bruschetta

1. Spread softened Oregon goat cheese generously over the grilled bread slices.
2. Top with grilled chanterelle mushrooms.
3. Sprinkle with fresh chopped parsley and add an optional drizzle of honey or balsamic reduction for a finishing touch.

Tips

• If your mushrooms release moisture while grilling, let them finish cooking until the liquid evaporates and mushrooms begin to brown.
• Use the central cooktop zone for high sear and the outer edges for gentle toasting or warming.
• No need to flip mushrooms too frequently—let them sear and develop flavor.
• Use high-quality fresh goat cheese from Oregon for the best flavor.
• For additional depth, rub grilled bread with a cut garlic clove before adding toppings.

Variations

1. Smoked Tomato Bruschetta: Add grilled cherry tomatoes lightly smoked on the outer edge of the flat top with the chanterelles.
2. Herb-Infused Goat Cheese: Mix fresh chopped basil and thyme into the goat cheese for an herbaceous touch.
3. Prosciutto & Mushroom: Add strips of grilled prosciutto to the bruschetta for a salty-sweet meat element.
4. Caramelized Onion & Mushroom: Slowly grill thin slices of onion on the cool zone until caramelized and add to the chanterelle topping.
5. Truffle Honey Drizzle: Instead of regular honey, drizzle with a bit of truffle honey for a luxurious upgrade.

Conclusion

The combination of grilled chanterelle mushrooms and creamy Oregon goat cheese on crisp, fire-toasted bread is simply irresistible—and thanks to the Arteflame Grill, it’s incredibly easy. Whether as a shareable starter or light main, this dish showcases just how versatile and flavorful open-fire grilling can be.

Best pairings

• Light Oregon Pinot Noir or crisp Sauvignon Blanc
• Fresh arugula salad with lemon vinaigrette
• Chilled cucumber soup as a refreshing starter
• Grilled peaches with honey as dessert
• Grilled leeks or asparagus as a veggie side