The sweetness of the pears, the creaminess of the Asiago cheese and the earthiness of the wild mushrooms, make this a delicious appetizer. It is a symphony for your taste buds. I used cremini and oyster mushrooms but use your favorite mushrooms.
1 baguette
1 T avocado or olive oil
2 T unsalted butter
A couple handfuls of cremini & wild mushrooms, cleaned and sliced
1 clove garlic, minced
2 T chopped Italian parsley, divided
1 to 2 pears, thinly sliced
Asiago or other melting cheese, sliced
Cut baguette into 12 to 14 slices.
Place on a baking sheet and place under the broiler for just a few minutes to toast.
Set aside on the baking sheet.
Set aside on the baking sheet.
Heat olive oil and butter in a skillet, over medium-high heat.
Add the mushrooms and cook for 10 minutes, to a golden brown.
Add the garlic and cook another minute.
Stir in half of the parsley and set aside.
Place a slice or two of pear on each slice of bread.
Top with some Asiago.
Place under the broiler, just until the cheese is melted.
Reheat mushroom mixture for a couple of minutes.
Top each bruschetta with a spoonful of mushrooms and a sprinkling of parsley.
Buon appetito!
