Ingredients
- ½ French baguette, sliced
- 2 tablespoons olive oil
- 1 pound cremini mushrooms
- 1 clove garlic, finely chopped or grated
- ¼ teaspoon salt
- Small pinch freshly ground black pepper
- 1½ tablespoons fresh rosemary, chopped
- ¼ cup Pinot Noir
Recipe Description
Sautéed mushroom and rosemary bruschetta is a hearty and delicious appetizer that can be made in 20 minutes and is the perfect wine pairing dish. The bruschetta can be made in 20 minutes. To continue the flavors of the wine through to the food, I used the Pinot Noir in the sautéing of the earthy mushrooms and along with the piney rosemary, it is the perfect marriage of flavors. Just toast up some slices of French baguette, sauté the mushrooms and serve warm. It doesn’t get any easier than that for a delicious appetizer that can be served for any entertaining.
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