The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta and it pairs wonderfully with our 2016 Pinot Noir. Share with your friends and family at a wine pairing party or Summer BBQ!
Toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let marinate for about 1 hour.
While grill is heating, spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted.
Top the toasts with the mushrooms and a slice of burrata and serve.
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