Mushroom Bruschetta

2 pounds Cremini mushrooms, trimmed and quartered
6 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
6 (1/2-inch-thick) slices country-style bread, each halved crosswise
8 ounces Italian Fontina cheese, thinly sliced

Preheat oven to 400 degrees.
Toss mushrooms with 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a 1-1/2 quart baking dish. Bake in upper third of oven, stirring occasionally, until tender and sizzling, about 25 minutes.
While mushrooms are roasting, arrange bread in 1 layer on a baking sheet and brush tops with remaining 3 tablespoons oil. Toast in middle of oven until golden brown, about 15 minutes.
Arrange 2 or 3 slices of cheese on each toast, then top cheese with 1/4 cup mushrooms. Bake bruschetta in upper third of oven until cheese is melted, 3 to 5 minutes. Season with black pepper.
Note: Fontina cheese is easier to slice if partially frozen. Freeze 30 minutes before slicing.


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