Fustini's Oils and Vinegars
Mushroom Bruschetta

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Mushroom Bruschetta


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Mushroom Bruschetta



Step 1. 

In a large sauté pan heat Sage & Wild Mushroom Olive oil.  Add mushroom tapenade, shallot and mushrooms.  Sauté until browned.  Pour in sherry to deglaze the pan.

Step 2. 

Slice baguette loaf 1/2 inches thick, lay on a sheet tray and drizzle with Fustini's Single varietal olive oil, salt and pepper.  Place in a 400 degree oven for 8-11 minutes until lightly golden brown.  Remove from oven and cool slightly.

Step 3. 

In a medium bowl, combine chevre, heavy cream and powdered sugar.  Whisk until combined, continue stirring and add 12 yr balsamic and salt & pepper.

To assemble, spread cheese mixture over crostini bread and top with mushroom mixture.  Drizzle 18 yr balsamic overtop.

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