Shelly's Recipe

FONTINA MUSHROOM BRUSCHETTE

Category: Bruschetta, Crostini and Canapes

6 mushrooms - sliced thin
1 bsp butter
1/4 cup butter - softened
4 cloves garlic - minced
1/2 tsp garlic powder
6 (1/2 inch) slices Italian OR French bread
6 slices Fontina cheese - trimmed to fit bread slices
extra virgin olive oil - to top
julienne fresh basil - to top

Saute mushrooms in 1 tbsp butter until soft, drain liquid from pan, and set aside. Mix 1/4 cup butter with garlic and garlic powder. Spread butter mixture over bread slices. Place a slice of Fontina on each piece of bread.

Spoon sauteed mushrooms over each slice of Fontina. Place bread on a cookie sheet and bake at 500 degrees for 4 minutes, or until cheese has melted. Remove from oven and drizzle olive oil over tops. Sprinkle basil over top. Serves: 3-6