I could make a meal of this bread alone! This mushroom and Gruyere bruschetta recipe is the perfect appetizer for a hungry crowd --- everybody goes wild for it! theviewfromgreatisland.com
Ingredients
- 1 small loaf ciabatta bread or a crusty baguette
- 1 clove garlic, halved
- 1 pint cremini mushrooms
- 1/4 pound Gruyere cheese, grated (a generous cup)
- 1 Tbsp Sherry (or Marsala)
- pinch of salt, if needed
- fresh thyme leaves (about 2 Tbsp, plus more for garnish)
- Fresh cracked black pepper
- garnish
- fresh thyme leaves
Instructions
- Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. Set aside.
- Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them.
- Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won't stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes.