Mushroom Bruschetta

Name: Mushroom Bruschetta
Yield: serves 4 as an appetizer
Ingredients: 1 French baguette, sliced diagonally into 8 thin pieces, each 4 to 6 inches long; 4 tablespoons unsalted butter, melted; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh herbs (such as rosemary and thyme); 2 teaspoons olive oil; 8 ounces mixed wild mushroom (such as shiitake, oyster, and chanterelles); 2 cloves garlic, minced; 1 sprig fresh sage, stemmed and chopped; 2 tablespoons Rooster Hill Cabernet Franc; Salt and freshly ground black pepper; 4 ounces fontina cheese, diced into small cubes; 2 roma tomatoes, peeled, seeded, and diced (1/2 cup)

January 24, 2012

Cabernet Franc, with origins in the Bordeaux region of France, is rapidly gaining recognition as a definitive Finger Lakes red. The wine’s dark fruit and spice act as liaison between the tomato/garlic flavors and the earthy mushrooms.

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