- 6
Ingredients
- 1 loaf Italian-style or French Bread
- 1/2 C (1 stick) butter softened
- 3 to 4 cloves garlic, finely chopped
- 1/2 tsp. garlic powder
- 3 slices Fontina cheese, thinly sliced and trimmed to fit bread
- 3 mozzarella thinly sliced and trimmed to fil bread
- 3 oz. mushrooms sliced
- 3 slices Roma tomato
- 1 1/2 Tbs. pesto sauce
- Pinch of Olive oil
- Pinch of fresh basil julienne strips
Preparation
Step 1
Bake loaf of Italian bread in oven until lightly brown. Slice the bread into 1/2 inch slices and discard end pieces. Cut larger middle slices in equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place saute mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 oven for 4 minutes, or until cheese has melted. Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with thinly sliced basil leaves. Makes 6 slices