1/2 cup plus 1/4 cup freshly grated Pecorino Romano cheese
DIRECTIONS
Preheat the oven to 350°F.
Place the bread slices into a single layer onto a baking sheet then brush both sides with about 3 TBSP of the olive oil.
Bake the breads in the preheated oven for about 8 minutes then flip the brads over and bake an additional 6 minutes or until bread is crisp and lightly browned.
Take the bread out of the oven and set aside.
Heat 2 TBSP of olive oil in a saute pan over medium-high heat.
Add the onions to the pan and cook, stirring often, until the onions are browned, about 5 minutes.
Add the mushrooms, balsamic, garlic, 1/4 tsp salt, and 1/4 tsp black pepper to the pan and cook, stirring often, until mushrooms are browned, about 8 minutes.
Take the pan off the heat and stir in the 1/2 cup of Pecorino Romano cheese then taste and season with additional salt & pepper, if needed.
Spread the mushroom mixture onto the toasted bread slices then sprinkle the remaining 1/4 cup of Pecorino Romano cheese on top.
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