Grilled Fontina with Artichokes and Mushrooms

Grilled Fontina with Artichokes and Mushrooms
Photo by Romulo Yanes

Ingredients

  • ½ pound mushrooms
  • 8 5- to 6-inch slices country-style bread
  • 1 6-oz jar marinated artichoke hearts
  • 2 tablespoons olive oil
  • ½ pound Fontina

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper. Brush 1 side of bread slices ...

View full recipe at Epicurious

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