Grilled Mushroom and Fontina Toast with Balsamic Glaze

Name: Grilled Mushroom and Fontina Toast with Balsamic Glaze
Prep time: 20 min
Cook time: 15 min
Yield: 14
Ingredients: 1/3 cup (75 ml) dry white wine, such as oak-aged Chardonnay; 1/4 cup (50 ml) olive oil; 1 tbsp (15 ml) organic sage rubbed (mccormick ); 1 tsp (5 ml) organic paprika (club house); 3/4 tsp (3 ml) garlic salt (club house); 1/2 tsp (2 ml) pepper coarse black (club house); 1 pound (500 g) sliced mushrooms, such as white or cremini (baby bella) mushrooms; 1 loaf artisan bread, such as multi-grain, sourdough or country white (about 1 1/4 lb/625 g), cut into 1/2-in (1 cm) thick slices; 2 cups (500 ml) shredded Fontina cheese, divided; 1 tbsp (15 ml) finely chopped fresh parsley; 4 tsp (20 ml) balsamic glaze

Smoked paprika, sage and an oak-aged Chardonnay enhance the rich, earthy flavour of this grilled mushroom and cheese toast. Drizzled with a balsamic glaze, this makes an irresistible meatless appetizer for a backyard entertaining.

20 min

PREP TIME

15 min

COOK TIME

220

CALORIES

INGREDIENTS

SERVINGS: 14