Saturday, April 10, 2010

Fontina Mushroom Bruchette

Submitted by Joi Spencer (from the site: Robbie's Recipes)

6 mushrooms, sliced thin
1 Tbls. butter
1/4 c. butter, softened
4 cloves garlic, minced
1/2 tsp. garlic powder
6 slices Italian or French bread (sliced 1/2 inch thick)
6 slices Fontina cheese, trimmed to fit bread slices
extra virgin olive oil, to top
julienne fresh basil, to top

Saute mushrooms in 1 T. butter until soft.  Drain liquid from pan and set aside. 

Mix 1/4 c. butter with garlic and garlic powder.  Spread butter mixture over bread slices.  Place a slice of Fontina cheese on each piece of bread.  Spoon sauteed mushrooms over each slice of Fontina.  Place bread on a cookie sheet and bake in a 500 degree oven for 4 minutes, or until cheese has melted.  Remove from oven and drizzle olive oil over the tops.  Sprinkle basil over top.  Serve immediately.

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