Sautéed Mushrooms and Burrata Crostini
It is finally autumn! Hooray! Time for cozy nights by the fire and even cozier meals in our bellies. We are going apple picking this weekend to kick off October in an especially autumnal way. Are you doing anything fun and festive this weekend?
This dish is so delicious! I promise you will love it (unless you don't like mushrooms and then in that case, I am sorry!). Burrata is a fresh mozzarella cheese with cream in the center... how can anything go wrong with something like that in it?! If you can't find it, you can definitely use regular fresh mozzarella (the kind in the water). Alex and I like to enjoy this dish as an appetizer before big weekend meals and it would be so easy to serve at a cocktail party.
Sauteed Mushrooms and Burrata Crostini
1 French Baguette, sliced
1 Clove of Garlic
1 Tablespoon of Olive Oil
8 ounces of Baby Portabella Mushrooms (Cremini), Sliced
8 Ounces of Burrata Cheese
Freshly Ground Black Pepper
Place the slices of bread on a baking sheet and place under the broiler for 3-5 minutes or until lightly toasted. Once toasted, take the clove of garlic and grate it over each slice of toasted bread. Set aside.
In a sautee pan on your stove, heat olive oil over medium. Add sliced mushrooms and sautee until soft and slightly browned (about 5 minutes). Add about a teaspoon of dried thyme and salt and pepper to taste.
Spoon pieces of fresh burrata onto toasts, top with mushrooms and a sprinkle of salt. Serve immediately and enjoy!