Posted by: marthabernie | February 18, 2014

MUSHROOM, ONION and FONTINA BRUSCHETTA

I sometimes make bruschetta as an appetizer or to serve with a glass of wine.  This recipe is a good one, and I often substitute Romano cheese for the Fontina.

MUSHROOM, ONION and FONTINA BRUSCHETTA

1/4 Vidalia onion

4 oz  mushrooms

6 teaspoons grated Fontina or Taleggio cheese

1/4 teaspoon salt and black pepper

1 sprig of rosemary, removed from stem (or thyme can be used)

2 tablespoons extra virgin olive oil

Toasted Italian bread

Thinly slice the onion, cut the mushrooms in half and slice into medium slices, lengthwise.  Preheat medium pan, add the olive oil, then add the onions.  Cook on medium heat until they turn a light golden color and start to look soft and translucent, stirring occasionally.  Add mushrooms and stir.  Add salt, pepper and rosemary, cook for 10 minutes on low heat till browned.  Lay out the toasted bread and top with onion and mushroom mixture, about one tablespoon per slice.  Add a teaspoon of cheese to each slice and toast for 2 minutes under broiler or until cheese melts.

ENJOY!


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