Mushroom and Fontina Tartine
This is a quick and easy meal that everyone will enjoy! I’ve been known to serve it for brunch, lunch and/or dinner. It’s extremely versatile and you’re definitely going to love it!
Servings: 4 people
Ingredients
- 1 pound assorted wild mushrooms cleaned
- 5 sprigs fresh thyme plus extra for garnish
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- 4 slices rustic bread
- 4 teaspoons unsalted butter at room temperature
- 1 ½ cup shredded Fontina cheese
Instructions
- Preheat the oven to 425 degrees F.
- Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
- Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5-10 minutes longer.
- Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto the same baking sheet and spread 1 teaspoon of butter on each piece of toast.
- Place the toast into the oven for 2-4 minutes just until the butter is melted.
- Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3-4 minutes until the cheese is fully melted.
- Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with Maldon salt and pepper and extra thyme and serve immediately.
Notes
Select whatever type of mushrooms look amazing at the store!
Nutrition
Calories: 442kcal | Carbohydrates: 19g | Protein: 17g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 501mg | Potassium: 429mg | Fiber: 4g | Sugar: 10g | Vitamin A: 636IU | Vitamin C: 2mg | Calcium: 281mg | Iron: 1mg