Fontina Mushroom Bruschetta


6 Baby Portobello or Kennett Square/White  mushrooms , scrubbed & sliced thin
1 Tbls. butter
1/4 cup butter – softened
4 cloves garlic – minced
(6) 1/2″ slices Ciabitta, Italian or French bread
6 slices Fontina cheese – trimmed to fit bread slices
extra virgin olive oil – to top
julienne fresh basil – to top


-Sauté mushrooms in 1 Tbls. butter until soft, drain liquid from pan, and set aside.
-Mix 1/4 cup butter with garlic.
-Spread butter mixture over bread slices.
-Place a slice of Fontina on each piece of bread.
-Spoon sautéed mushrooms over each slice of Fontina.
-Place bread on a cookie sheet and bake in a 500 degree oven for 4 minutes, or until cheese has melted.
-Remove from oven and drizzle olive oil over tops.
-Sprinkle basil over top.

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