Herb and Mozzarella Mushrooms with Garlic Toasts – Day 3 of the 12 Days of Canapés – 2013

Herb and mozzarella mushrooms

Here we are at Day 3. This year my plan was to have all of the recipes photographed in November and then just write the posts at my leisure but certainly have all of them finished in the first two weeks of December. Hmmmmm.

Oh well, no matter. We have just over a week until Christmas and exactly two weeks until New Year’s Eve and so I will undoubtedly be skidding in with my final canapé recipe just as the Champagne corks are popping on the 31st. This seems to happen every year! Ah well, I am nothing if not consistent…

Today’s recipe is a rather unfussy offering for when you have guests coming and just want to gather around the table with a drink, roll up your sleeves and dig into something cheesy and earthy. Cheese fondue has a way of bringing people together, it is hands on food that has people shoulder to shoulder scooping up cheese with the garlic toasts, the cheesy strings stretching for miles.

I made and photographed this yesterday and was lucky to find some of the very last yellow footed chanterelle mushrooms at my local market. The original recipe calls for pine mushrooms but of course you can use whatever mushroom is in season/available/not too expensive.

We enjoyed these with a glass of Pinot Noir which was perfect with the mushrooms and the sage and rosemary. Beer would be a good match for this dish as well. Enjoy!



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2 Responses to Herb and Mozzarella Mushrooms with Garlic Toasts – Day 3 of the 12 Days of Canapés – 2013

  1. Medha says:

    I am a big fan of mushrooms and you made me very happy with this delicious recipe! Love that you used different herbs with mushrooms and really easy to make:) I can’t wait to make this! Love your website- gorgeous pictures!

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