PEAR CHAMPAGNE GLAZED OYSTER MUSHROOM WITH BRIE CHEESE TOAST
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Ingredients
- 8 ounces, oyster mushrooms
- 3 tablespoons, unsalted butter
- 2 cloves, garlic
- 2 tablespoons, il Fustino Pear Champagne Vinegar
- 4 sprigs, fresh rosemary
- 4 slices, sourdough bread – toasted
- 4 ounces, Brie
Directions
Remove any dirt from the mushrooms by rubbing them with a dry paper towel. Tear into bite-sized chunks. Heat the butter over high heat in a large skillet.
Cook for 2 minutes, add garlic cloves and Pear Champagne Vinegar.
Heat the broiler. Slice the Brie into 1/4 inch thick slices. Top the toasts with brie and mushrooms and broil for about 2 minutes until the cheese is bubbling and the mushrooms are golden brown.
Enjoy!
GOAT CHEESE AND OLIVE TOAST
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Ingredients
- 1/4 cup, il Fustino Olio Nuovo
- 1/4 cup, walnuts – chopped
- 12, Castelvetrano Olives – pitted and roughly chopped
- 1 tablespoon, il Fustino Champagne Balsamic
- 1 tablespoon, lemon juice
- salt and pepper – to taste
- 4 ounces, goat cheese – room temperature
- 4, 1 inch thick slices of toast
Directions
Place the olive oil and chopped walnuts in a small skillet and saute over medium heat. When the nuts start to sizzle transfer them quickly to a mixing bowl (with the olive oil). Add olives, balsamic and lemon juice. Season with salt and pepper.
Spread goat cheese over each piece of toast. Spoon the walnut and olive mixture over the goat cheese.
Enjoy!
