top of page
Search
  • Writer's pictureElkhorn Peak Cellars

Recipes to Pair with Elkhorn Peak Pinot Noir

Wild Mushroom and Burrata Bruschetta


A quick and easy appetizer recipe. Pairs beautifully with Elkhorn Peak 2018 Pinot Noir Reserve. Recipe originally posted on Myrecipes.com: https://www.myrecipes.com/recipe/wild-mushroom-burrata-bruschetta


This is Elise's go-to appetizer recipe! It’s quick and easy to make, but packed with flavor and pairs beautifully with Pinot Noir.


Ingredients

  • 1 pound shiitake mushrooms, stems discarded and caps quartered

  • 1 pound cremini mushrooms, quartered

  • 2 garlic cloves, minced

  • 1 1/2 teaspoons chopped rosemary

  • 1 teaspoon finely grated lemon zest

  • 1/2 cup extra-virgin olive oil, plus more for brushing

  • 16 slices of French Baquet, about 1/3 inch thick

  • 1-pound burrata cheese, cut into 16 slices

Instructions


Step 1: In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.


Step 2: Spread the mushrooms

on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes.

Step 3: Brush the bread with oil and grill, turning once, until toasted, about 1 minute.


Step 4: Top the toasts with mushrooms and a slice of burrata. Salt and pepper to taste. Enjoy with a glass of Elkhorn Peak Pinot Noir or Pinot Noir Reserve.


Printable version of the recipe here:


Wild Mushroom and Burrata Bruschetta Recipe
.pdf
Download PDF • 140KB

Picture of Elise's version of wild mushroom and burrata bruschetta recipe, served with 2018 Elkhorn Peak Pinot Noir
Picture of Elise's version of wild mushroom and burrata bruschetta recipe, served with 2018 Elkhorn Peak Pinot Noir.

Professional photo of appetizer.
Professional photo of appetizer.


23 views0 comments

Recent Posts

See All

Comments


bottom of page