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lili@delightfulpalate.net

Herb and Mushroom and Mozzarella Bake.

Herb, Mushroom and Mozzarella Bake.

Herb, Mushroom and Mozzarella Bake

 8 thin slices baguette

 olive oil, for brushing

 sea salt and cracked black pepper

 1 clove garlic, halved, for rubbing

 8 teaspoons butter

 14 ounces pine mushrooms, halved

 2 sprigs rosemary, basil, chives tarragon or assorted herbs

 ¼ cup sage leaves

 9 ounces buffalo mozzarella, torn

  Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and sprinkle with salt and pepper. Char-grill or barbecue the bread for 2–3 minutes or until golden. Rub with the garlic and set aside. Melt the butter in a large non-stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden. Top with the mozzarella and place under a preheated hot grill (broiler) for 2–3 minutes or until melted. Serve with the garlic toasts. Serves 4. 
+ The buffalo mozzarella will melt into delicious golden pools with its characteristic stringy texture. Dip the bread into the cheese. If you don’t have a char-grill pan, simply toast the bread and rub with the garlic.