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BRUSCHETTA - Mushroom and Fontina Crostini
Nb persons: 4
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| Mushroom and Fontina Crostini Food&Wine | |
| Four 1/2-inch-thick slices | peasant bread, halved diagonally |
| 5 tablespoons | extra-virgin olive oil |
| 1 1/2 pounds | white mushrooms |
| 2 tablespoons | unsalted butter |
| 2 medium | shallots, finely chopped |
| 1 large | garlic clove, minced |
| 1 teaspoon | chopped thyme |
| 3 tablespoons | water |
| Salt | |
| freshly ground pepper | |
| 1/4 pound | Fontina cheese, coarsely shredded (about 1 cup) |
| 1 tablespoon | chopped parsley |
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Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.
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