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:
