This elegant, herbed bruschetta topped with mushrooms and burrata cheese will disappear in seconds at your next dinner party.
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 (from a long loaf) of peasant bread, about 1/3 inch thick
1 pound burrata cheese, cut into 16 slices
How to Make It
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
Top the toasts with the mushrooms. Top each with a slice of burrata and serve.