Mushroom Bruschetta

Cooking With Rania - "Hearty Soups and Sandwiches"
KDKA Pittsburgh Today Live 1/30/2013

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Mushroom Bruschetta

INGREDIENTS
2 pounds Cremini mushrooms, trimmed and quartered
6 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
6 (1/2-inch-thick) slices country-style bread, each halved crosswise
8 ounces Italian Fontina cheese, thinly sliced

DIRECTIONS
Preheat oven to 400 degrees.
Toss mushrooms with 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a 1-1/2 quart baking dish. Bake in upper third of oven, stirring occasionally, until tender and sizzling, about 25 minutes.
While mushrooms are roasting, arrange bread in 1 layer on a baking sheet and brush tops with remaining 3 tablespoons oil. Toast in middle of oven until golden brown, about 15 minutes.
Arrange 2 or 3 slices of cheese on each toast, then top cheese with 1/4 cup mushrooms. Bake bruschetta in upper third of oven until cheese is melted, 3 to 5 minutes. Season with black pepper.
Note: Fontina cheese is easier to slice if partially frozen. Freeze 30 minutes before slicing.


KitchenNet Inventory Close Out Sale
Copyright © 2017 KitchenNet.com™