Fontina-Gorgonzola Crostini with Exotic Mushrooms
- 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 minced mixed fresh herbs, such as thyme, rosemary, and basil
- 1 tablespoon minced fresh Italian parsley
- Salt and freshly ground pepper, to taste
- 8 slices country bread, toasted
- 2 garlic cloves, peeled and halved
- 1 cup (4 ounces) grated fontina cheese
- ½ cup (3 ounces) crumbled Gorgonzola cheese
- Juice of ½ lemon
- Whole fresh Italian parsley leaves, for garnish
Instructions:
You will surely enjoy these toasted slices of rustic country-style bread topped with fontina and gorgonzola and exotic mushrooms.
- Preheat the oven to broil.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes. Add the mixed herbs and parsley, and toss to mix. Season with salt and pepper. Remove from the heat.
- Rub both sides of the toasted bread lightly with the garlic. Divide and distribute the warm mushrooms on top of the bread slices. Combine the cheeses and sprinkle the mixture evenly over the mushrooms. Place the mushroom toasts under the hot broiler. Broil until the cheese melts, 30 to 60 seconds. Place the toast slices on a serving platter and drizzle with the lemon juice. Garnish with the parsley leaves. Serve immediately.