Bruschetta With Mozzarella And Creamy Mushrooms

Ingredients

• 6 slices loaf rustic bread
• 4 cups fresh mushrooms (tiny sliced)
• 1/2 cup heavy cream
• 1 cup mozzarella cheese (grated)
• 3 Tbsp parmigiano cheese (grated)
• 2 Tbsp extra virgin olive oil (or any oil you prefer)
• 2 Tbsp butter
• 1/2 tsp ground nutmeg
• white pepper (or black)
• salt

Instructions

1. 1

   --- Make the creamy mushrooms ---

2. 2

   Heat 2 tablespoons of olive oil and the butter on a pan. Add the mushrooms and sauté for 1 minute.

3. 3

   Season with salt, pepper and nutmeg. Cook stirring constantly for 2 more minutes to allow the mushrooms to release their juices.

4. 4

   Once the liquids have evaporated and mushrooms have cooked through, add the cream. Give it a good mix and adjust of salt and pepper. Set aside.

5. 5

   --- Make bruschetta ---

6. 6

   Preheat the oven broiler.

7. 7

   Mix parmigiano and mozzarella in a bowl.

8. 8

   Place the bread slices on a baking tray and brush with a little bit of oil on both sides.

9. 9

   Toast the bread lightly under the broiler turning them once to allow both sides to brown lightly (about 3 minutes).

10. 10

    Top the bread with cheese and place the tray again into the oven. Bake until the cheese has melted and starts to bubble.

11. 11

    Top each bruschetta with the mushrooms mixture and sprinkle with parsley. Serve immediately.