Finney
Master Chef
Marinated Mushroom Bruschetta with Pine Nuts and Goat Cheese
from Weber's Recipe of the Week
Grill overDirect/Medium heat
Marinade
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound shiitake mushrooms, stems removed
2 red bell peppers
20 slices good-quality French bread, each about 2 inches in diameter and 1/4 inch thick
Extra-virgin olive oil
1/4 cup pine nuts
2 tablespoons finely chopped fresh Italian parsley
4 ounces goat cheese
To make the marinade: In a medium bowl, whisk together the marinade ingredients. Place the mushrooms in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the ingredients. Allow the mushrooms to marinate at room temperature for 1 to 2 hours, turning the bag occasionally.
Grill the bell peppers over Direct Medium heat until they are black and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skins and discard the stems and seeds.
Shake any excess moisture from the mushrooms. Grill over Direct Medium heat until tender, 8 to 10 minutes, turning occasionally. Lightly brush or spray the slices of bread on both sides with olive oil. Grill over Direct Medium heat until lightly toasted, 1 to 2 minutes, turning once.
In a medium pan over medium heat, cook the pine nuts until lightly toasted, 5 to 10 minutes, shaking the pan occasionally.
Very finely chop the bell peppers, mushrooms, and pine nuts, and combine all of them in a medium bowl. Add the parsley and stir. Spread a very thin layer of goat cheese on one side of each slice of bread. Arrange about 1 tablespoon of mushroom mixture on top of each. Serve at room temperature.
Makes about 20 bruschetta
from Weber's Recipe of the Week
Grill overDirect/Medium heat
Marinade
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound shiitake mushrooms, stems removed
2 red bell peppers
20 slices good-quality French bread, each about 2 inches in diameter and 1/4 inch thick
Extra-virgin olive oil
1/4 cup pine nuts
2 tablespoons finely chopped fresh Italian parsley
4 ounces goat cheese
To make the marinade: In a medium bowl, whisk together the marinade ingredients. Place the mushrooms in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the ingredients. Allow the mushrooms to marinate at room temperature for 1 to 2 hours, turning the bag occasionally.
Grill the bell peppers over Direct Medium heat until they are black and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skins and discard the stems and seeds.
Shake any excess moisture from the mushrooms. Grill over Direct Medium heat until tender, 8 to 10 minutes, turning occasionally. Lightly brush or spray the slices of bread on both sides with olive oil. Grill over Direct Medium heat until lightly toasted, 1 to 2 minutes, turning once.
In a medium pan over medium heat, cook the pine nuts until lightly toasted, 5 to 10 minutes, shaking the pan occasionally.
Very finely chop the bell peppers, mushrooms, and pine nuts, and combine all of them in a medium bowl. Add the parsley and stir. Spread a very thin layer of goat cheese on one side of each slice of bread. Arrange about 1 tablespoon of mushroom mixture on top of each. Serve at room temperature.
Makes about 20 bruschetta
