Wild Mushroom and Burrata Bruschetta

Active: 25 min

Total Time: 1 Hr 25 min

Servings:  8

1 pound shiitake mushrooms, stems discarded and caps quartered

1 pound cremini mushrooms, quartered

2 garlic cloves, minced

1 1/2 teaspoons chopped rosemary

1 teaspoon finely grated lemon zest

1/2 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

16 slices of peasant bread (from a long loaf), about 1/3 inch thick

1 pound burrata cheese, cut into 16 slices

 

In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.

Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.

Top the toasts with the mushrooms. Top each with a slice of burrata and serve.