Wine Bitten

Serve with:  Pinot Noir, Nebbiolo, Sangiovese, Tempranillo

  1. Roast Onion & Pasilla Pepper on BBQ

  2. Toss mushrooms with garlic, rosemary, lemon zest, Pasilla Chili, Birds Eye Chili, Olive Oil, and Salt & Pepper. Let sit for about 1 hour.

  3. Roast on medium hot BBQ grill in pan (try a toss-able foil roasting pan) for 10-15 minutes, until juices are released and before burning.

  4. Brush Bread with Oil, toast on grill.

  5. Top bread slices with mushrooms and dollop of cheese mixture.

  6. Serve warm.

  • 8 Cremini Mushroom Caps—diced

  • Handful dried Shitake Mushrooms (rehydrated, then diced)

  • Handful dried Porcini Mushrooms (rehydrated, then diced)

  • 2 garlic cloves, minced Tbsp. finely chopped fresh Rosemary

  • Zest of 1 lemon

  • ½ roasted Pasilla Chili, skin and seeds removed, diced 1-2 Birds Eye Chilies (dried), ground—adjust depending on desired heat

  • 1/4 roasted Red Onion
  • ¼-1/2 cup olive oil (to coat mushroom mixture)

  • Salt & Pepper

  • 6 small balls Mozzarella Cheese

  • 2 tablespoons crumbled Southeast Smoked Crumbled Blue Cheese, blended

  • Slices of bread for Crostini: Ciabatta or Sourdough

California BBQ Roasted Mushroom & Southeastern Blue Cheese Bruschetta