Mushroom and Gruyere Bruschetta
Description
Enjoy this wonderful bruschetta as an appetizer, lunch or a light dinner meal. The Gruyere cheese, cremini mushrooms and Sherry have great flavors that work well together.
Ingredients
1 small loaf ciabatta bread or a crusty baguette
1 clove garlic, halved
1 pint cremini mushrooms
1/4 lb. Gruyere cheese, grated (a generous cup)
1 T. Sherry or Marsala wine
pinch of salt, if desired
fresh thyme leaves (about 2 T., plus more for garnish)
freshly ground black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat the grill until hot.
Cut bread in half lengthwise, using about a 6 x 6 inch piece of the ciabatta.
Grill bread, cut side down, on grill until it gets nice char marks. Rub the cut side of the garlic across the bread while bread is still hot. Set aside.
Wipe off mushrooms with a clean dish cloth; trim off the tips of the stems; slice them thickly.
Heat a cast iron or saute pan on medium high; add mushrooms and thyme leaves; dry saute mushrooms for a few minutes, stirring often so they won't stick to the pan, until mushrooms release their moisture and are softened.
Add sherry; let it sizzle for just a few seconds; stir to deglaze the pan and get up any browned bits from the bottom of the pan; season with a pinch of salt, if needed.
Spoon mushrooms and juice onto the bread, setting aside a few cooked mushroom slices for garnish, if desired. Top with cheese, black pepper, and a bit more fresh thyme.
Broil until the cheese is melted.
Slice the bread into individual portions. Garnish with reserved mushrooms, if desired. Serve immediately.
2 servings.