Today we are featuring Executive Chef Eric Hulme of the CA based Tender Greens restaurants, in this quick and easy recipe of wild mushroom bruschetta on ciabatta bread, topped with manchego cheese.
For this simple appetizer you will need: 2 cups of your favorite mushrooms, chopped garlic, chopped shallot, rosemary sprigs, butter, olive oil, 1/4 cup both chicken stock and white wine, 3 slices of ciabatta bread, and shredded manchego cheese. (If you haven’t tasted manchego cheese, you’re in for a treat! This slightly salty Spanish sheeps milk cheese has a gorgeous, buttery, nutlike flavor. You should be able to find it in your local supermarket, or Whole Foods.)
Also feel free to check out this recent post which discusses the history, legends, and correct pronunciation of bruschetta.
