Grilled Bread With Fontina, Gorgonzola and Mushrooms

Total Time
41mins
Prep 30 mins
Cook 11 mins

I was planning a dinner party, and was picking up the needed ingredients at my local market, when an appetizer cookbook caught my eye. It figures that in the first few pages I found something I had to try. Committed to memory long enough to buy what I needed, but forgot enough by the time I got home I didn't want to chance it without help, so I went on the internet to see if I could find something similar and lo and behold I found it exactly on the Wisconsin Cheese and Dairy Recipes site. The recipe is credited to Chef Tom Catherall of Atlanta, GA. I served it as our appetizer that evening and it was a big hit. I have to admit that I didn't use 1/2 lb of exotic mushrooms - just couldn't afford it, so I mixed in plain old button mushroom and small amount of shitake. Used less then the called for amount of Portobellos as well. I think it would make an excellent pizza as well.

Ingredients Nutrition

Directions

  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
  3. Add mixed herbs and parsley, toss.
  4. Season with salt and pepper.
  5. Remove from heat.
  6. Rub each side of the toasted bread lightly with garlic cloves.
  7. Divide and distribute the warm mushroom on top of the bread slices.
  8. Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
  9. Place mushroom toasts under hot broiler.
  10. Broil until cheese melts, 30 to 60 seconds.
  11. Place on serving platter and drizzle with lemon juice.
  12. Garnish with parsley leaves.
  13. Serve immediately.

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