Bruschette ai funghi e gorgonzola
Serves 1
Directions
- 1Clean the mushrooms, removing the roots and rinsing them quickly under running water.
- 2Slice them.
- 3Collect them in a pan where the garlic is already browning in a generous drizzle of oil.
- 4Add some porcini mushrooms for a little more fragrance and parsley.
- 5Cook until the water has evaporated and remove the garlic.
- 6Cut the cheese.
- 7Divide the bread in half.
- 8Collect the mushrooms on one side of the pan and with the fragrant oil, enrich the bread, both on one side and on the other.
- 9Place in a hot oven at 200 degrees just long enough to obtain a crisp crust.
- 10Spread the mushrooms on top, then the gorgonzola and caciotta.
- 11If you prefer another type of cheese, use it too.
- 12Add some more parsley, a good drizzle of oil and here are our super fragrant and delicious croutons ready to be brought to the table.
Ingredients
- 500 g pane (filone o ciabatta)
- 500 g funghi champignon (bianchi o crema)
- 150 g funghi porcini (surgelati o freschi da aggiungere agli altri)
- q.b. sale
- q.b. olio extravergine d’oliva
- 1 ciuffo prezzemolo
- 100 g gorgonzola
- 100 g caciotta mista (o formaggio a vostra scelta)
- aglio
Equipment
knifecutting boardpanoven
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