Starts tomorrow and we’ll be watching as France confronts Uruguay at 8:30pm. I’m thinking of yummy munchies and of making some of my mushroom bruschetta. This has been a longtime favorite, but I most recently tried it on hearty slices of dark seedless rye bread from the local boulangerie. Yum, yum. Don’t think I’ll change a thing for tomorrow’s cheering session.
4 mushrooms per person (sliced)*
Parmesan (or other hard Italian) cheese shavings
1 clove garlic per person (yeah, really that much!)
Dark, seedless rye bread (sliced)
1. Sautée the garlic in a bit of olive oil. Add the sliced mushrooms after a few minutes and fully cook. Add salt and pepper to taste.
2. Rub the edges of the slices of bread with a garlic clove.
3. Spoon the mushrooms onto the bread and cover with the Parmesan shavings (to make: use a vegetable peeler).
4. Grill in a hot oven until the cheese is melted and beginning to turn brown.
5. Decorate with a splash of pepper and fresh chives.
*I’d recommend baby portobello or good old champignons de paris.