BALSAMIC GLAZED MUSHROOM BRUSCHETTA WITH GORGONZOLA
2 tablespoon butter
2 tablespoon olive oil
1 large sweet onion, chopped
5 garlic cloves, chopped
1 pound cremini mushrooms
½ pound shitake mushrooms
1 teaspoon salt
1 teaspoon black pepper
1 cup strong chicken stock
⅓ cup balsamic vinegar
2 tablespoon sugar
1 large loaf French baguette
¼ cup olive oil for brushing on the bread
1 pint whole milk ricotta cheese
1 cup crumbled gorgonzola cheese
Balsamic glaze (found in the Italian section of your grocery store)
3 tablespoon flat leaf parsley, chopped
Melt butter and 2 tablespoon olive together in a large skillet over medium heat. Add onions and garlic and sauté until soft and fragrant, about 2 minutes.
Add the mushrooms, salt and pepper to the pan and cook, stirring occasionally until all of moisture is absorbed and they begin to lightly brown, about 5 minutes.
Add the chicken stock and balsamic to the pan and cook over medium high heat until most of the moisture is absorbed and sauce coats the back of a spoon. Stir in sugar and cook for another two minutes until sauce is thick and syrupy. Set aside.
Preheat oven to 350 degrees.
Cut the baguette into ¾” slices and brush lightly with olive oil on both sides. Place ono a foil lined cookie sheet and bake for 8-10 minutes until toasty, but still soft in the center.
Top each toasted bread slice with 1 tablespoon ricotta followed by mushrooms and a sprinkle of the gorgonzola cheese. Bake for 15-20 m minutes until hot and gorg is lightly browned. Garnish with balsamic glaze and parsley.