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Wild Mushroom and Burrata Bruschetta

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Wild Mushroom and Burrata Bruschetta


1 pound shiitake mushrooms, without legs and caps, cut into quarters
1 pound cremini mushrooms, cut into quarters
2 garlic cloves, minced
1 ½ teaspoons crushed rosemary
1 teaspoon finely grated lemon zest
½ cup extra-virgin olive oil, plus extra for greasing
Salt and freshly ground pepper
16 slices (from a long loaf) of peasant bread, about 1/3 inch thick
1 pound burrata cheese, cut into 16 slices

To make

This elegant bruschetta with herbs, mushrooms and burrata cheese will disappear in seconds at your next dinner party.
In a large bowl, combine the mushrooms with the garlic, rosemary, lemon zest, and 1/2 cup olive oil and let stand for 1 hour.Light the grill. Place the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned, about 8 minutes. Brush the bread with butter and grill, turning once, until browned, 1 minute.Place the mushrooms on top of the toast. Place burrata on each slice and serve.
  Views: 34
  Published: 11/20/2023 7:56 PM

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