Pizzarella & Porcini Bruschetta

By Vincenzo's Plate





  1. Drizzle 2 tablespoons of EVOO into a small frying pan & heat up on the stove.
  2. Cut the mushrooms in small pieces & chop up fresh parsley leaves, add to the pan once hot. Stir to coat each mushroom well with oil & parsley.
  3. Heat up the BBQ & lightly grill pane di casa bread on both sides.
  4. Slice 2 pieces of Vannella Pizzarella Cheese (approx. 1cm thick) & place them on top of the bread.
  5. Put the bread inside the oven, (using the grill setting) until the cheese melts.
  6. Once ready, remove from oven & place on a serving plate or chopping board.
  7. Scoop up mushrooms & place them on top of each slice.
  8. Serve & enjoy!