Mushroom Bruschetta

Recipe courtesy of Paula from bell’alimento


Paula from bell’alimento demonstrates how bruschetta can transform from casual tailgating fare to dinner party elegance.


2 tablespoons chili infused olive oil (or regular olive oil with a dash of cayenne pepper)
1 tablespoon butter
8 ounces mushrooms – sliced
2 cloves garlic – minced
1 Tbsp fresh oregano
2 tablespoons dry white wine
1 baguette – sliced thickly
Fontina cheese – sliced thinly


1) Preheat oven to 350 degrees.
2) Add oil and butter to a large sauté pan, melting the butter over medium heat. Add mushrooms, garlic, oregano and cook for approximately 4-5 minutes.
3) Season with salt and pepper. Add wine. Reduce heat and cook until liquid has reduced. Using a slotted spoon transfer mushrooms to a small bowl. Set aside.
4) Lightly dip baguette slices into mushroom liquid. Transfer to baking sheet and cook until golden and toasted.
5) Spoon 2 tablespoons of the mushroom mixture on each baguette slice. Top with a slice of Fontina. Return the bruschetta to the oven and cook just until cheese has melted, 1-2 minutes.
6) Garnish with additional oregano, if desired.

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