Wild Mushroom Bruschetta

  • difficulty:Easy
  • prep time:10 min
  • cooking time:1 hr 30 min
  • perfect wines:Pinot Noir

  • This Wild Mushroom and Burrata Bruschetta is the perfect small bite to have at any party you host. Pair it with a bottle of our 2013 Pinot Noir.

    • 1 pound shiitake mushrooms, stems discarded and caps quartered
    • 1 pound cremini mushrooms, quartered
    • 2 garlic cloves, minced
    • 1 1/2 teaspoons chopped rosemary
    • 1 teaspoon finely grated lemon zest
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground pepper
    • 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
    • 1 pound burrata cheese, cut into 16 slices
    • In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
    • Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
    • Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

    Check out the recipe at Food & Wine Magazine.