We’ve been fortunate to dine at Thornton Winery several times during the past year. Exective Chef Steve Pickell always comes up with great dishes. Sometimes it is a challenge to have him write down the recipe, but for Mushroom & Goat Cheese Bruschetta he did. You can find this on the menu at Cafe Champagne at Thornton Winery in Temecula, CA.

This is a great summer appetizer!

Mushroom & Goat Cheese Bruschetta


10 -12 oz. Mixed Fresh Mushrooms (Portabello, Shiitake, Button, Oyster, Cremini)

2 Tbls. Olive Oil

1 Tbls. Olive Oil

1 Tbls. Unsalted Butter

2 Cloves of Garlic, minced

1 Shallot, minced

One quarter cup Thornton NV Cuvee Rouge

One quarter cup Chicken Stock

1 tsp. fresh Thyme

1 tsp Fresh Basil

Kosher Salt & Red Pepper flakes to taste

16 Thin Slices of a Baguette

4 oz Fresh Goat Cheese

Garnish: Minced Lemon Zest & Chives, Mixed together


Coursely chop mushrooms with stems removed.

In a large sauté pan or skillet over medium heat, heat olive oil and butter.

Add garlic and shallot; sauté 1-2 minutes, stirring frequently.

Raise heat slightly and add mushrooms. Saute about 8 minutes.

Add Thornton NV Cuvee Rouge, chicken stock, thyme and basil.

Cook until liquid is evaporated.  Season to taste.

Remove from heat and keep warm.

Preheat broiler or over to 400 degrees.

Put slices of baguette on a baking sheet and spread baguette evenly with goat cheese.

Spoon mushroom mixture evenly onto baguette slices.

Broil or bake for 3-5 minutes or until mushrooms just begin to brown on top.

Remove from oven and place on a plate or serving platter.

Garnish with lemon zest-chive mixture.

Thornton Winery is the premiere food, wine, and music experience in the Temecula Valley Wine Country.

Hope you enjoy.

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards