These toasts/flatbreads/crostinis were inspired from an experience my mom and I had at Pure Wine Cafe, a cute wine bar in the town I live.
We had these wonderful wild mushroom fontina flatbreads there. Such great flavor. The only problem was that the mushrooms and cheese fell off of the bread, which made it a bit difficult to eat. They were very delicious however, so I decided to re-create them at home. I added a layer of cheese on top of the bread as a bottom layer, then the mushrooms, and then more cheese on top. The bottom layer of cheese acted like a “glue” and kept everything intact.
These are a must-try for a light dinner with a salad, or as an appetizer for your next get together!
I also used Atwater’s (a small bakery in Catonsville, MD) struan bread, which is a hearty honey wheat bread that usually contains polenta, wheat bran, rolled oats, honey, and rice. This harvest bread with a touch of sweetness worked in this savory recipe to balance the flavors.
Yield: Makes about 6-8 half slices of toast
Prep time: 10 minutes
Cook time: 15 minutes
1 package cremini mushrooms, diced (About 2-3 cups)
1/2 medium yellow onion, thinly sliced
2 T. chopped fresh rosemary
splash of white wine (about 1/4 c.)
2-3 garlic cloves, peeled
3-4 slices of crusty artisan bread of your choice, sliced 1/2-3/4 in. thick
2 T. olive oil
1 c. grated fontina cheese
salt and pepper to taste
Begin by heating 2 T. olive oil (a healthy drizzle) in a large skillet to medium/high heat. Sauté onions for 2-3 minutes until they begin to develop a little bit of golden brown caramelization. Next, add the mushrooms, and sauté for an additional 5-7 minutes, until golden brown and caramelized. Add a splash of wine to the pan, and let the alcohol cook out for 1-2 minutes. Season with salt and pepper to taste, and 1 T. of the rosemary. Set aside.
Preheat broiler to high, and position oven rack to the second from the top shelf.
Toast bread slices in toaster, making sure they are thoroughly toasted, crusty, and golden. As soon as they come out of the toaster, rub them with a garlic cloves while they are still warm. The garlic will almost melt into the bread. Top bread slices with a layer of the shredded fontina, and place on a baking sheet. Place under the broiler for 1-2 minutes, watching carefully. You just want the cheese to melt a bit and not brown, so you have a “glue” for the mushrooms to stick to.
Take them out of the oven, and top with a few spoonfuls of the mushroom mixture, and another layer of shredded cheese. Place under the broiler again for 2-3 minutes, until cheese is bubbly and a bit golden. Sprinkle with remaining rosemary and let set for 2-3 minutes to cool before slicing in half. I sliced mine on the diagonal..I thought it looked pretty.
Enjoy with a salad or serve as an appetizer and enjoy!
Extremely delicious and so simple.