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Mushroom bruschetta

Mushroom bruschetta, with grilled chicory and Parma Ham
  • 1

    Trim and clean the mushrooms. Heat a large pan over a high heat and sauté the mushrooms in 3 tablespoons of light olive oil.

  • 2

    When the mushrooms are lightly brown, add the garlic and cook for a further minute. Remove from the heat and add the parsley.

  • 3

    Heat a grill pan (a heavy sauté pan or a barbecue would also work) over moderate heat.

  • 4

    Cut the chicory lengthwise into quarters, leaving the root intact. Toss with the remaining light olive oil and season.

  • 5

    Grill for about 3 minutes on each side, or until well marked and almost tender.Toast the slices of bread and rub with the cut clove of garlic.

  • 6

    Top each slice with the mushrooms and then two pieces of chicory. Add a slice of Parma ham.

  • 7

    Place on warm plates and drizzle each bruschetta with a tablespoon of balsamic vinegar and a little extra virgin olive oil.

  • 8

    Top with a little of the Parmigiano-Reggiano cheese and decorate with a sprig of parsley.


  • It’s ready!

The perfect

combination

Oenology

Discover it BOURGOGNE ALIGOTE

White Bourgogne wine like Bourgogne Aligoté or Rully; or red Bourgogne wine like Chorey-les-Beaune or Côte de Nuits-Villages.

Tasting tip

Discover the aromas of BOURGOGNE ALIGOTE

  • Serves4 people
  • Preparation time15 min

Ingredients

225g mushrooms (a mixture of wild mushrooms is good, but use whatever you have)
4 tablespoons light olive oil
1 teaspoon minced garlic
1 tablespoon chopped parsley
4 slices Parma ham
2 large heads chicory
Salt and freshly ground black pepper
4 large slices baguette, or country bread
1 garlic clove, cut in half

To garnish:

4 tablespoons balsamic vinegar

A few slivers of fresh Parmigiano-Reggiano cheese

4 sprigs parsley

Extra virgin olive oil

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{climat Vignoble Bourgogne Patrimoine Mondial}