Mushroom and Gruyere Bruschetta
Description
In no time at all you can serve this wonderful bruschetta to your family. It's so versatile, you can enjoy it as an appetizer or even a meal.
Ingredients
1 small loaf ciabatta bread or crusty baguette
1 clove garlic, halved
1 pint cremini mushrooms
1/4 lb. Gruyere cheese, grated
1 T. Sherry or Marsala wine
pinch of salt, if needed
2 T. fresh thyme leaves, plus more for garnish
freshly ground black pepper
garnish, fresh thyme leaves
Directions
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Preheat an indoor or outdoor grill.
Cut bread in half lengthwise to make a large cut surface. (A 6 inch x 6 inch piece of ciabatta is needed.) Grill bread, cut side down, on a hot grill until it starts to get nice char marks.
Rub the cut side of the halved 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.
Heat a cast iron or a saute pan on medium-high heat; add mushrooms and thyme leaves; dry saute, stirring often so they won't stick to the pan, until they release their moisture and are soft. This will only take several minutes. Add sherry; allow to sizzle for just a few seconds; stir to deglaze the pan and get up any browned bits from the bottom. Season with a pinch of salt, if needed.
Spoon the mushrooms and any juices onto the bread; top with cheese, black pepper and a little fresh thyme.
Broil until cheese is melted.
Slice bread into individual pieces.
Serve immediately.
2 servings.
*You may want to set aside a few cooked mushroom slices to garnish the bruschetta after it comes out of the broiler.