Wine Bitten
Serve with: Pinot Noir, Nebbiolo, Sangiovese, Tempranillo
Steps:
Roast Onion & Pasilla Pepper on BBQ
Toss mushrooms with garlic, rosemary, lemon zest, Pasilla Chili, Birds Eye Chili, Olive Oil, and Salt & Pepper. Let sit for about 1 hour.
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.
Brush Bread with Oil, toast on grill.
Top bread slices with mushrooms and dollop of cheese mixture.
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
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