GRILLED BREAD WITH WISCONSIN FONTINA,
GORGONZOLA AND EXOTIC MUSHROOMS

1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 pound sliced exotic mushrooms, such as shitake or oyster
1/2 pound Portobello mushrooms, sliced
1 teaspoon mixed chopped fresh herbs, such as thyme, rosemary, basil, minced
1 tablespoon flat-leaf parsley, minced
Salt and freshly-ground pepper (to taste)
8 slices toasted country bread
2 garlic cloves, peeled and halved
4 ounces grated Wisconsin Fontina Cheese
2 ounces crumbled Wisconsin Gorgonzola Cheese
TO SERVE:
Juice of 1/2 lemon
Whole flat-leaf parsley leaves (for garnish)

Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.

Add mixed herbs and parsley; toss. Season with salt and pepper. Remove from heat.

Rub each side of the toasted bread lightly with garlic cloves.

Divide and distribute the warm mushrooms on top of the bread slices.

Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.

Place mushroom toasts under hot broiler. Broil until cheese melts, 30 to 60 seconds.

TO SERVE:
Place on a serving platter and drizzle with lemon juice. Garnish with parsley leaves. Serve immediately.

Servings: 8
Source: Chef Tom Catherall, Here to Serve Restaurants, Atlanta, GA