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  • Servings
    24

Wild Mushroom & Wilted Spinach Bruschetta

Main Ingredient: Bread

Yield: 24 servings

Recipe courtesy of Margee Berry, Recipe Contest Finalist in the 2014 Salemville® “How Do You Blue” recipe contest

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more for toasts
  • 1-1/2 cups chopped wild mushroom caps (use a variety of shiitake, oyster and porcini)
  • 1 c. chopped red onion
  • 1/4 c. balsamic vinegar
  • 5 ounces baby spinach, roughly chopped
  • 1/2 tsp. all spice
  • 24 French bread baguette slices, 1/3” thick
  • 1/3 c. gorgonzola, crumbled

Directions

  1. In a large nonstick skillet over medium-high heat, add olive oil, mushrooms and onion; sauté for 8 minutes. Add vinegar to skillet, swirling a few times until vinegar becomes thick and syrupy, about 4 minutes. Add spinach and all spice, stirring until spinach wilts. Hold over low heat.
  2. Lightly brush both sides of bread slices with olive oil, arrange in a single layer and lightly toast under broiler, about 1 to 2 minutes. Flip all slices and return to broiler to lightly toast the other side, about 1 to 2 minutes.
  3. To serve, move spinach mixture from skillet to a medium bowl with a slotted spoon, leaving any excess juices in skillet. Add cheese to spinach mixture, stirring to incorporate. Top bread slices and serve.

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