2016 Pinot Noir with Wild Mushroom and Burrata Bruschetta
Recipe Date:
June 8, 2018
Serving Size:
8
Cook Time:
01:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
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!
Ingredients
- 1 lb shiitake mushrooms, stems discarded and caps quartered
- 1 lb cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 1/2 tsps chopped rosemary
- 1 tsp 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 lb burrata cheese, cut into 16 slices
Directions
Step 1
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
Step 2
Light a grill. 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, 1 minute.
Step 3
Top the toasts with the mushrooms. Top each with a slice of burrata and serve.