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Brick Barn Winery LLC

Channing Jones
June 22, 2018 | Food and Wine Pairing | Channing Jones

Featured Wine Pairing- Summer

Wild Mushroom and Burrata Bruschetta 

2016 Pinot Noir

Yields 8

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!

  • 1 pound shiitake mushrooms, caps quartered
  • 1 pound cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped rosemary
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
  • 1 pound burrata cheese, cut into 16 slices
Step 1    

Toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let marinate for about 1 hour.

Step 2    

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.

Step 3    

Top the toasts with the mushrooms and a slice of burrata and serve.


Inspired by Food & Wine


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