Mushroom Fontina Crostini
If your looking for a absolutely delicious appetizer, trust me make this. It will blow your mind.
You’ll need:
•8-oz. Baby Bella mushrooms sliced or mushrooms of your choice
•1/4-cup sliced shallots
•2-Garlic cloves minced
•1/4-lb of pancetta diced
•Olive oil
•1/4-lb of fontina cheese shredded
•Fresh rosemary
•Salt
•Pepper
•1-French baguette sliced thin
Directions:
- In a skillet add 1-tbs of oil and once hot add the pancetta. Once the fat has rendered and the pancetta is done remove to a paper towel lined plate
- Add the shallots, 1/2 tsp of salt, 1/4-tsp of pepper and sauté till translucent
- Add the mushrooms and sauté till done, this will take 5-10 minutes
- Add the garlic, cooked pancetta and sauté for 2 minutes, remove the skillet from the heat
- Brush each bread slice with a little olive oil then top with the mushroom mixture and then finish with the fontina cheese on top.
- Place on a parchment lined baking sheet and into a 350 degree pre heated oven until the cheese has fully melted
- Serve with a little chopped rosemary
Make the mushroom mixture ahead of time, top with the cheese and bake it off. Easy and delicious.
Daniel Mancini
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