Wild Mushroom & Burrata Bruscheta

Creamy, meaty and loaded with flavor.

Recommended Wine Pairing

2015 Block 10

Our 2015 Pinot Noir Block 10 was just released to Wine Club members in the most recent shipment. “Pure Pommard, this has more concentration and forward fruit than the other single-block wines in this series. A pleasing mix of strawberry, raspberry and cherry flavors, along with a dash of flat seltzer, it carries through clean and refreshing to a moderately long finish with a hint of herb.” Paul Gregutt, Wine Enthusiast. June 2017 

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Wild Mushroom & Burrata Bruscheta

Recipe Courtesy of

Serve with 2015 Block 10

Serves 4

Prep Time: 1:30

Ingredients

1 pound shiitake mushrooms, stems discarded and caps quartered
1 pound cremini mushrooms, quartered
2 garlic cloves, minced
1 1/2 teaspoons chopped rosemary
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
16 slices of peasant bread (from a long loaf), about 1/3 inch thick
1 pound burrata cheese, cut into 16 slices

Directions

In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let sit for 1 hour.
Lightly oil a cast iron skillet, and saute mushrooms over medium-high heat, stirring occasionally until browned (about 8 mins).
Brush bread with oil and broil in oven, turning once, until toasted (about 1 min).
Top the toasts with the mushrooms. Top each with a slice of burrata and serve.