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Incredible Mushroom Fontina Tartine Recipe

Mushroom Fontina Tartine Incredible

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An incredible Mushroom Fontina Tartine recipe featuring earthy mushrooms and creamy Fontina cheese on rustic bread. This easy-to-make tartine is perfect for brunch or a light meal.

Ingredients

Scale
  • 1 large loaf of rustic bread (such as sourdough or ciabatta)
  • 2 cups mushrooms (such as cremini, shiitake, or white button)
  • 1 cup Fontina cheese, grated
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh thyme or parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the rustic bread into thick, 1-inch slices and arrange them on a baking sheet.
  3. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add sliced mushrooms to the skillet and cook until tender and golden brown, about 5-7 minutes.
  5. Season the mushrooms with salt and pepper. Add fresh thyme if using.
  6. Spoon the sautéed mushrooms evenly onto each slice of bread.
  7. Sprinkle grated Fontina cheese generously over the mushrooms on each tartine.
  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
  9. Garnish with fresh parsley or additional thyme before serving this incredible Mushroom Fontina Tartine.

Notes

  • Use a mix of mushrooms for enhanced flavor and texture.
  • Sautéed mushrooms can be prepared a day in advance and refrigerated.
  • Serve warm for the best experience.
  • Experiment with different cheeses like gouda or gruyere.
  • Add red pepper flakes or sautéed onions for a hint of spice.
  • Consider Mediterranean additions like roasted red peppers and olives for a twist.
  • Drizzle with truffle oil for a gourmet touch.
  • For a vegan option, use vegan cheese and olive oil instead of butter.
  • Incorporate roasted butternut squash for a seasonal variation.
  • Use herbed focaccia bread as an alternative base.

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