Wednesday, August 14, 2013
Smoked Gouda, Pancetta & Mushroom Bruschetta
This bruschetta is heavenly. We couldn't stop eating it. I dare you to try to stop.
SMOKED GOUDA, PANCETTA & MUSHROOM BRUSCHETTA
One 1-lb loaf of ciabatta (I used an Asiago cheese ciabatta)
4 ounces mushrooms, sliced
1/4 C white wine
2 T butter
1/4 lb pancetta, diced
8 ounces smoked Gouda, shredded
2 T fresh basil, chopped
Drizzle some olive oil into a small skillet. Melt in the 2 T butter and cook the mushrooms until browned. Remember not to salt mushrooms until they are cooked or you won't get browned mushrooms, just gray ones. Deglaze the pan with the white wine. Cook until most of the wine is cooked out. Remove the mushrooms from the skillet and add in the pancetta. Cook until the pancetta is crispy and then drain.
Turn the broiler of your oven on. Slice the bread either in half lengthwise or into slices. Spread the "more butter" on the bread and sprinkle garlic powder all over. Sprinkle the cheese all over the bread. Then sprinkle the mushrooms and pancetta on top of the cheese. Broil until the cheese is melted and slightly browned. Remove from the oven and garnish with the basil.