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Wild Mushroom and Burrata Bruschetta

Featured by Sojourn Cellars in the Platinum Wine Club.
Wild Mushroom and Burrata Bruschetta

Description

The creamy burrata and the flavorful mushrooms work together perfectly on a crispy bruschetta. Pair it with a Pinot Noir from your wine club shipments!

Yield: 8
Prep Time: 60 Minutes
Cook Time: 10 Minutes

Ingredients


• 1 lbs. shiitake mushrooms, stems discarded and caps quartered
• 1 lb. cremini mushrooms, quartered
• 2 garlic cloves, minced
• 1 1/2 tsp. chopped rosemary
• 1 tsp. finely grated lemon zest
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 16 slices of bread (from a long loaf ), about 1/3-inch thick
• 1 lb. burrata cheese, cut into 16 slices

Instructions


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.

Light a grill. 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 min. Brush the bread with oil and grill, turning once, until toasted, 1 min. Top the toasts with the mushrooms. Top each with a slice of burrata and serve.


Recipe sourced from foodandwine.com.



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