Wild Mushroom and Burrata Bruschetta

Ingredients

  • 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 J.Olive Co. 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

Directions

  • 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.

*Recipe from Food&Wine.

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