1 cup Baby Bella mushrooms, wash, dried, and sliced
1 Shallot, sliced
2 balls of Burrata, at room temperature
1 Garlic clove, minced
1 loaf of Italian bread or French Baguette
3 Tbsp of SOOC Portuguese Cobrancosa Olive Oil, plus more for brushing
1-2 Tbsp Parsley, chopped
3 Tbsp of SOOC Lavender Balsamic
SOOC Sicilian Sea salt & Black Pepper, to taste
Preheat the oven to 425 degrees.
In a large pan over medium heat, saute the garlic and shallot in the SOOC Portugese Cobrancosa Olive Oil. When the shallots soften, add the mushrooms, and saute until tender. Set aside.
Prepare a baking sheet, and line with parchment paper. Slice the bread at a diagonal, slicing about ½” or ¾” thick. Brush each slice of bread with more SOOC Portugese Cobrancosa Olive Oil. Sprinkle the parsley on the top of each slice of bread. Sprinkle with salt and pepper to taste. Line the bread on the baking sheet and bake in the oven for 6-8 minutes, flipping midway through until toasted and golden brown on both sides.
Pierce and spread the burrata generously on each of the bread slices. Top with the mushroom and shallot mixture. Drizzle with the SOOC Lavender Balsamic, and serve. Enjoy!