Wild Mushroom and Burrata Bruschetta

Wild Mushroom and Burrata Bruschetta


  • 1 lb shiitake mushrooms, stems discarded and caps quartered

  • 1 lb cremini mushrooms, quartered

  • 2 garlic cloves, minced

  • 1 1/2 tsp chopped rosemary

  • 1 tsp 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 lb burrata cheese, cut into 16 slices


  1. 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.

  2. 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.

  3. Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

*Recipe from Food&Wine.