Mushroom, Onion and Fontina Bruschetta

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This bruschetta is one of the two that I made for our daughter’s birthday party.  The other one that I made is already posted here ~ Spectacular Bruschetta.

This particular recipe was very easy to make.  The bread is toasted before adding the topping so when it goes back in the oven to melt the cheese, it is only for a couple of minutes. I doubled (or maybe tripled?) the ingredients for the party.

I found this recipe in an ad in a magazine.  I don’t remember what the ad was for…maybe olive oil?

Mushroom, Onion, Fontina Bruschetta

Mushroom, Onion, and Fontina Bruschetta

1/4 sweet onion, sliced thin
4 ozs mushrooms, sliced ~ I used cremini mushrooms for more flavor
1/2 cup shredded Fontina cheese
salt and pepper to taste
a couple of inches of thyme
2-3 tbsps of olive oil
Toasted thin slices of baguette

Heat oven to 350º. Toast the slices of baguette on a cookie sheet for a couple of minutes.

In a skillet, add the olive oil and bring up to a medium heat. Add the onions and saute until they are soft and a light golden color. Add the mushrooms and stir in the salt, pepper, and thyme and saute on low heat for about 10 minutes or until mushrooms are browned.

Lay out the toasted slices of baguette and top each slice with some of the mushroom/onion mixture ~ about 1 tbsp per slice. Add a sprinkle of cheese to the top of each and toast in the oven at 350º for a couple of minutes until the cheese melts making sure they do not burn.

Makes 6-8 servings.

Happy Cooking!

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