CROSTINO WITH MILD PROVOLONE VALPADANA PDO AND SHIITAKE MUSHROOM
For 4 people – Difficulty: EASY – 15 minutes
4 slices of homemade bread
8 slices of mild Provolone Valpadana PDO
200g shiitake mushrooms
1 clove of garlic
pepper to taste
Maldon salt to taste
olive oil to taste
Start by taking the mushrooms and, after washing them, cut them into slices of at least one centimetre.
Place a non-stick frying pan with a little oil and the clove of garlic on the heat. When the garlic is toasted, remove it and pour in the mushrooms, browning them for a few minutes over a high flame, taking care not to break them.
Season with salt and pepper, and leave to cook for a few minutes.
Take the bread slices, put a drop of extra virgin olive oil on them and toast them on a hot grill.
Once one side of your slice is nicely toasted, turn it over and place the slices of mild Provolone Valpadana PDO very thinly sliced on it, and leave it on the grill until it has melted.
Place the Shiitake mushrooms on top and finish the bruschetta with a drizzle of oil and a pinch of Maldon salt.