Mushroom & Fontina Bruschetta

Ingredients:

• 3 tbsp. extra virgin olive oil
• 10 oz. cremini mushrooms, thinly sliced
• 2 sprigs fresh mint
• 2 tbsp. finely chopped shallot
• 1 clove garlic, finely chopped
• 1/2 c. hearty red wine, such as Chianti
• 4 wide slices crusty bread, about 8 inches across
• 1 c. shredded fontina cheese (about 4 ounces)
• 2 sprigs fresh thyme, plus more for garnish
• sea salt
• Freshly ground black pepper

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Instructions:

1. Position oven rack 6 inches from broiler heat source; heat broiler on high. Heat 2 tablespoon oil in large skillet on medium-high.
2. Add mushrooms, thyme and mint and cook, stirring occasionally, until mushrooms give off juices and begin to brown, about 6 minutes. Add shallot and garlic and cook, stirring occasionally, until tender, about 2 minutes.
3. Stir in wine and simmer until almost completely reduced, about 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
4. On broiler-safe baking sheet, drizzle bread with about 1 tablespoon oil. Toast bread in broiler 1 minute; turn and lightly toast other side, about 30 seconds. Divide fontina evenly over bread; broil until cheese is melted and crust is browned, about 1 minute.
5. Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with mushroom mixture. Cut each slice in half vertically to make 8 pieces; top with fresh thyme sprig, if desired. Serve immediately.