Shitake Mushroom & Fontina Crostini

Serve with St. Supéry Cabernet Sauvignon

The combination of earthy mushrooms and tangy cheese is a wonderful accompaniment for cabernet sauvignon.

3 tablespoons olive oil
1 ½  pound Shitake mushrooms – stems removed, cut into 1/4” dice
1 cup Fontina cheese- coarsely grated
¼ cup shallots – finely chopped
2 garlic cloves - peeled and minced
1 teaspoon fresh thyme leaves
¼ cup cabernet sauvignon
1 tablespoon parsley - finely chopped
1 teaspoon kosher salt
Freshly ground black pepper
1 baguette
Heat the oil over medium heat in a large sauté pan.  Add the shallot & garlic and cook until soft but not browned. Add the mushrooms, thyme, wine and salt.  Cook until the liquid has evaporated and the mushrooms are tender - about 15 minutes. Adjust the seasonings and stir in the parsley.

For the crostini:

Cut twelve slices from the baguette diagonally – slices should be about 3/8” thick and about 4” long.  Place slices on a baking sheet and brush the tops with olive oil.  Bake in a 350-degree oven until golden brown.

To serve: Top each crostini with the mushroom mixture and sprinkle with the Fontina cheese.  Place back in the oven and bake until the cheese is melted.

Serves four as an appetizer or hors d’oeuvres