Wisconsin Fontina And Gorgonzola Crostini With Exotic Mushrooms
By Chef Thomas Catherall, C.M.C
1 tablespoon extra-virgin olive oil
1 tablespoon butter
8 ounces fresh exotic mushrooms, (such as shiitake or oyster), sliced
8 ounces portobello mushrooms, sliced
1 teaspoon mixed fresh herbs, such as thyme, rosemary, basil, minced
1 tablespoon flat-leaf parsley, minced
Salt and freshly-ground pepper, to taste
8 slices rustic country-style bread, toasted
2 garlic cloves, peeled and halved
1 cup (4 ounces) Fontina Cheese, grated
1/2 cup (3 ounces) Gorgonzola Cheese, crumbled
Juice of 1/2 lemon
Whole flat-leaf parsley leaves, for garnish
Preheat oven to broil.
Heat olive oil and butter in large skillet over medium-high heat. Add mushrooms and cook until the liquid has evaporated and mushrooms are dry, about 10 minutes. Add mixed herbs and parsley, and toss to mix. Season with salt and pepper. Remove from heat.
Rub each side of toasted bread slices lightly with garlic clove. Divide and distribute warm mushrooms on top of bread slices. Combine the cheeses and sprinkle evenly over mushrooms. Place mushroom toasts under hot broiler. Broil until cheese melts, 30 to 60 seconds. Place the toast slices on serving platter and drizzle with lemon juice. Garnish with parsley leaves. Serve immediately.
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