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:
![Picture of Elise's version of wild mushroom and burrata bruschetta recipe, served with 2018 Elkhorn Peak Pinot Noir](https://static.wixstatic.com/media/536b38_5a767a9ba65a483488be21c08852bd43~mv2.jpg/v1/fill/w_147,h_170,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/536b38_5a767a9ba65a483488be21c08852bd43~mv2.jpg)
![Professional photo of appetizer.](https://static.wixstatic.com/media/536b38_ec9b5e4781874df6859468a75419f12b~mv2.png/v1/fill/w_52,h_57,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/536b38_ec9b5e4781874df6859468a75419f12b~mv2.png)