Bruschetta with Mushrooms and Fontina

Name: Bruschetta with Mushrooms and Fontina
Prep time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 3 tbsp. extra virgin olive oil, plus more as needed; 10 oz. cremini mushrooms, thinly sliced; 2 sprigs fresh mint; 2 tbsp. finely chopped shallot; 1 clove garlic, finely chopped; 1/2 c. hearty red wine, such as Chianti; 4 wide slices crusty bread, about 8 inches across; 1 c. shredded fontina cheese (about 4 ounces), preferably Val d’Aosta; 2 sprigs fresh thyme, plus more for garnish; sea salt; Freshly ground black pepper

By Debi Mazar and Gabriele CorcosPublished: Oct 30, 2017

bruschetta with mushrooms and fontina toast

Eric Wolfinger

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Yields:

Prep Time:

5 mins

Total Time:

20 mins

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Husband-and-wife duo Gabrielle Corcos and Debi Mazar share dishes, like this warm bruschetta, in Super Tuscan.

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Ingredients

3 Tbsp. extra virgin olive oil, plus more as needed
10 oz. cremini mushrooms, thinly sliced
2 sprigs fresh mint
2 Tbsp. finely chopped shallot
1 clove garlic, finely chopped
1/2 cup hearty red wine, such as Chianti
4 wide slices crusty bread, about 8 inches across
1 cup shredded fontina cheese (about 4 ounces), preferably Val d’Aosta
2 sprigs fresh thyme, plus more for garnish
sea salt
Freshly ground black pepper

Directions

1. Step 1Position oven rack 6 inches from broiler heat source; heat broiler on high. Heat 2 tablespoon oil in large skillet on medium-high.
2. Step 2Add mushrooms, thyme and mint and cook, stirring occasionally, until mushrooms give off juices and begin to brown, about 6 minutes. Add shallot and garlic and cook, stirring occasionally, until tender, about 2 minutes.
3. Step 3Stir in wine and simmer until almost completely reduced, about 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
4. Step 4On broiler-safe baking sheet, drizzle bread with about 1 tablespoon oil. Toast bread in broiler 1 minute; turn and lightly toast other side, about 30 seconds. Divide fontina evenly over bread; broil until cheese is melted and crust is browned, about 1 minute.
5. Step 5 Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with mushroom mixture. Cut each slice in half vertically to make 8 pieces; top with fresh thyme sprig, if desired. Serve immediately.