Wild Mushroom and Burrata Bruschetta

Ingredients:

• 1 lb shiitake mushrooms, stems discarded and caps quartered


• 1 lb cremini mushrooms, quartered


• 2 garlic cloves, minced


• 1 1/2 tsp chopped rosemary


• 1 tsp finely grated lemon zest


• 1/2 cup J.Olive Co. extra-virgin olive oil, plus more for brushing


• Salt and freshly ground pepper


• 16 slices of peasant bread (from a long loaf), about 1/3 inch thick


• 1 lb burrata cheese, cut into 16 slices

Directions:

1. In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.


2. Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.


3. Top the toasts with the mushrooms. Top each with a slice of burrata and serve.