Toasted bread slices with mushrooms
Ingredients
Serves for 36 slices:
 *36 baguette’s slices cutted on the skew
 * 2 spoons of extra virgin olive oil
 * 5/6 finely chopped shallots
 * 400 g. of fresh mixed mushrooms, washed and chopped
 * 1 clove of chopped garlic
 * 120 ml. of liquid cream (to whip)
 * 1 teaspoon of rosemary finely chopped
 * 1/2 teaspoon of lemon peel (just yellow part) finely chopped or grated
 * 150 g. of grated Fontina
 * 75 g. of grated Parmigiano Reggiano
 * salt and pepper



PREPARATION METHOD: Preheat the oven at 190 degrees. Arrange bread slices on a plate and roast them in the oven until golden brown, around 9 min. Let them chill. You can prepare them in advance, even a day before, and keep them in an hermetic holder. Heat oil in a pan, on a middle-high flame. Add finely chopped shallots and let brown 1 minute. Then add mushrooms, and bake them for 6 minutes. Add chopped garlic and keep cooking for 1 minute.
Take off the pan from fire, pour the cream and complete with rosemary and lemon peel. Add salt and pepper. Let it chill. Then you can add cheeses and blend. Now you can keep mushrooms mixture in the fridge for 1 day.
Before serving, preheat the grill. Spread a spoon of mushrooms mixture on each toasted bread slice. Lay the slices with mushrooms on oven’s plates, and put them on the grill for 3 minutes, or until the cheese melt and start to make a rind.
Put the slices on a serving dish and serve them warm.

Source: butta la pasta

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