An appetizer of a higher class.
¼ lb. crimini mushrooms, cleaned, trimmed and sliced 1/4″ thick
¼ lb. shitake mushrooms, cleaned, stems removed and sliced 1/4″ thick
½ c. yellow onion, sliced
¼ c. extra virgin olive oil
8 slices crusty italian bread, toasted
1 garlic clove, peeled and sliced in half
4 oz. Bacio® cheese, shredded
1 T. fresh thyme leaves
4 T. extra virgin olive oil or white truffle oil (for drizzling)
Sea salt and fresh black pepper
To prepare the mushrooms, preheat oven to 400°. Combine the mushroom slices and onions on a sheet pan, drizzle with olive oil, season with salt and pepper. Toss to coat the mushrooms and onions with the seasonings.
Roast the mushrooms in the oven until they are golden brown and slightly wilted, 8-10 minutes.
Rub each toast with the garlic and top with the roasted mushroom mixture; place the toasts on a sheet pan.
Sprinkle Bacio cheese over the top of each toast. Bake the toasts in the oven until the Bacio is melted, 4-5 minutes.
Before serving, garnish each toast with fresh thyme, fresh black pepper and drizzle with olive oil or white truffle oil.