Garlic Mushroom Aand Gruyere Bruschetta  Back to Recipes

with Dijon Dipping Sauce Serves 6-8



Ingredients
  • 1 loaf of French bread or ciabatta
  • 20 ounces cremini mushrooms
  • 1 ½ cups Gruyere cheese, shredded
  • 3 tablespoons Ecco Domani Pinot Grigio
  • Black pepper and salt, to taste
  • 2 cloves garlic
  • ½ cup white onion, sliced in thin rings
  • Drizzle of olive oil for bread

DIJON DIPPING SAUCE:

  • 2/3 cup Dijon mustard
  • 1/3 cup yellow mustard
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne
  • Black pepper, to taste
  • ¼ cup plain Greek yogurt

Directions

Preheat oven to 400 degrees. Cut baguette lengthwise into two halves. Place bread face down on oven grates and bake for about 5-10 minutes until it is lightly toasted.

Peel each clove of garlic and cut in half. Rub the garlic across the faces of the toasted baguette.

Clean mushrooms with dry cloth. Cut mushrooms into slices of uniform thickness. Cook mushrooms in a dry pan on medium heat. Add the onions and stir. Once the onions and mushrooms are almost done, add the white wine and cook to completion.

Drizzle olive oil over faces of garlic-rubbed bread. Evenly distribute mushrooms, onions and pan juices over the two halves of bread. Evenly distribute Gruyere cheese over two halves of bread over the mushrooms. Crack black pepper and sprinkle salt over cheese.

Broil the bread at 500 degrees until cheese is bubbly and lightly browned.

Let bread cool down for about 10 minutes then use a serrated knife to slice into 1 ½ inch wide slices of bruschetta. Combine all dipping sauce ingredients in a small bowl and mix until combined. Serve with Ecco Domani wine for an appetizer at your viewing party! 

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