Bruschetta with Mushrooms and Fontina

By draingal

Ingredients

• 3 tbsp. extra virgin olive oil, plus more as needed
• 10 oz. cremini mushrooms, thinly sliced
• 2 sprigs fresh mint
• 2 tbsp. finely chopped shallot
• 1 clove garlic, finely chopped
• 1/2 c. hearty red wine, such as Chianti
• 4 wide slices crusty bread, about 8 inches across
• 1 c. shredded fontina cheese (about 4 ounces), preferably Val d’Aosta
• 2 sprigs fresh thyme, plus more for garnish
• sea salt
• Freshly ground black pepper

Details

Preparation time 5mins
Cooking time 20mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Position oven rack 6" from broiler heat source; heat broiler on high. Heat 2 tablespoon oil in large skillet on medium-high.
Add mushrooms, thyme
and mint and cook, stirring occasionally, until mushrooms give off juices and begin
to brown, about 6 minutes. Add shallot and garlic and cook,
stirring occasionally, until tender, about 2 minutes.
Stir in wine and simmer until almost completely reduced,
about 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
On broiler-safe baking sheet, drizzle bread with about
1 tablespoon oil. Toast bread in broiler 1 minute; turn and lightly
toast other side, about 30 seconds. Divide fontina evenly over bread; broil until cheese is melted and crust is browned,
about 1 minute. Remove and
discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with
mushroom mixture. Cut each slice in half vertically to make 8 pieces; top with fresh thyme sprig,
if desired. Serve immediately.