Grilled Bread With Fontina, Gorgonzola and Mushrooms
- Ready In:
- 41mins
- Ingredients:
- 13
- Yields:
-
8 appetizers
- Serves:
- 8
ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1⁄2 lb mushroom, sliced (shitake or oyster)
- 1⁄2 lb portabella mushroom, sliced
- 1 teaspoon mixed herbs, such as thyme, rosemary, basil, minced
- 1 tablespoon flat leaf parsley, minced
- salt and pepper
- 8 slices country bread, toasted
- 2 garlic cloves, peeled and halved
- 4 ounces Fontina cheese
- 2 ounces gorgonzola, crumble
- 1 lemon, juice of 1/2 the lemon
- whole flat leaf parsley (to garnish)
directions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
- Add mixed herbs and parsley, toss.
- Season with salt and pepper.
- Remove from heat.
- Rub each side of the toasted bread lightly with garlic cloves.
- Divide and distribute the warm mushroom on top of the bread slices.
- Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
- Place mushroom toasts under hot broiler.
- Broil until cheese melts, 30 to 60 seconds.
- Place on serving platter and drizzle with lemon juice.
- Garnish with parsley leaves.
- Serve immediately.
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RECIPE SUBMITTED BY
LauraBlueEyes
Wichita, 55
<p>Married going on 28 years to a man who loves to eat, with two cats who approve of everything I do. Couldn't get luckier than that. <br /><br />I'm a secretary working for a social service agency serving mentally retarded adults. I have been there going on 30 years (as of February 2009), a challenging and rewarding line of work for the men and women who work in our day and residential programs, and I am proud to support them. <br /><br />I really enjoy finding and preparing new recipes, so when I found Zaar surfing the net I was hooked. My mother gave me the premium membership as a gift, and I couldn't be happier. <br /><br />I have some same ole, same ole recipes that you make when you have no time for inspiration, but I truly enjoy cooking new and different - so I rarely make the same thing twice. If you are invited to my home for dinner more than likely I have found a never tried recipe from Zarr and you are my Ginuea Pig. Sometimes it works, sometimes it doesn't, but I'm never bored with cooking - which I think is the point. <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>