Yield: 1 servings
|1 \N||Foccacia; approximately 25 cm|
|\N \N||; (10 inch)|
|¼ cup||Olive oil 50 mL|
|4 \N||Cloves garlic; finely chopped 4|
|1 pounds||Fresh wild mushrooms; sliced 500 g|
|1 teaspoon||Chopped fresh rosemary; (or pinch dried) 5|
|\N \N||; mL|
|1 teaspoon||Salt 5 mL|
|½ teaspoon||Freshly ground pepper 2 mL|
|2 cups||Grated Fontina cheese 500 mL|
|¼ cup||Chopped fresh basil 50 mL|
Pre-heat the oven to 400F/200C. Cut the foccacia in half horizontally.
Brush the cut surface with half the olive oil.
Bake the bread cut side up on a baking sheet for 8 to 10 minutes, or until lightly toasted.
Meanwhile, heat the remaining olive oil in a large skillet. Add the garlic, mushrooms, rosemary, salt and pepper. Cook for 5 to 10 minutes, or until wilted.
Spread the mushroom mixture over the cut side of the bread. Sprinkle with cheese and basil. Bake for 6 to 10 minutes, or just until the cheese melts and bubbles. Cut into wedges to serve.
Converted by MC_Buster.
NOTES : If you cannot find wild mushrooms (such as portobello, shiitake, oyster, morels, chanterelles or a combination), simply use regular ones.
This recipe, from Cooking With Bonnie Stern, serves 4 to 6 persons.
Converted by MM_Buster v2.0l.