Wild Mushroom & Caramelized Onion Crostini With Brie


  • 1 large baguette, sliced on the bias into thin slices (about 12 – 16 slices)
  • 4 Large Portobello Mushrooms sliced
  • 1 lb. of assorted wild mushrooms (cremini, shiitake & oyster) trimmed and thinly sliced
  • 2 Tablespoon of olive oil
  • 2 Tablespoon butter
  • 2 Tablespoon Advanced Jerk Marinade
  • 1 large sweet yellow onion (sliced)
  • 4- 6 oz Brie Cheese (thinly sliced)
  • Fresh parsley for garnish


  1. Preheat oven to 375°F.
  2. Heat oil a large skillet over medium heat.
  3. Add mushrooms.
  4. Sauté mushrooms until softened, about 5 minutes.
  5. Then add Advanced Jerk Marinade.
  6. Cook, stirring frequently, until softened and browned.
  7. Sauté onions and butter in another skillet until softened and lightly browned, set aside.
  8. Slice Brie into 12 pieces.
  9. Arrange baguette slices on baking sheet, toast on broil 2 min on each side or until toasted
  10. Change oven temperature back to 375°F for melting the cheese when finished assembling.
  11. Top each toast with about 1 tablespoon each of mushroom and onions mixture, topped with brie.
  12. Put in oven for about 3 minutes until brie is slightly melted brown, watching closely to prevent cheese from melting away completely

Transfer to serving platter. Serve warm. . .   Enjoy!