Fontina Mushroom Bruschetta

Serves
24

  • 1 – 14-inch French baguette
  • 2 tablespoons extra virgin olive oil
  • 1 package (8 oz. each) Culinary Tours Fontina Cheese
  • 12 ounces sliced mixed mushrooms*
  • 1/4 cup chopped shallot
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  1. Preheat oven to 400.
  2. Cut bread diagonally into 24 1/2-inch slices.
  3. Lightly brush oil over both sides of bread slices; arrange slices in a single layer on a baking sheet.
  4. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
  5. Unwrap cheese and place on a waxed paper lined tray in freezer for 15 minutes.
  6. Meanwhile, sauté mushrooms and shallot in butter until soft and mushrooms are lightly browned, about 7 to 9 minutes.
  7. Add garlic, rosemary, thyme, salt and pepper; cook 2 minutes.
  8. Cut fontina into 24 even slices. Place 1 slice cheese on each slice of bread.
  9. Top with equal amounts of mushrooms.
  10. Bake 3 to 4 minutes until cheese melts.
  11. Serve warm.

*Use a blend of mushrooms such as button, porcini, shitake and oyster.