Recipes

Prepare the BBQ Grill for medium high heat.

Melt the butter and fine chop the garlic cloves and combine with the
olive oil and set aside.

Slice the mushrooms in quarters and add to a bowl with the melted
butter mix, adding the mushrooms and coating liberally.

Dice the tomatoes, rough chop the basil and combine in a bowl with
a drizzle of olive oil and a pinch of salt and pepper. Crumble the
cheese into a bowl and set salsa and cheese aside in the fridge.

Place the buttered mushrooms on the grill and add a pinch of kosher
salt and cracked black pepper to each and cook on medium high heat
until the mushrooms become soft and cooked through.

Remove the mushrooms from the grill and set aside on some paper
towel to drain off any excess liquid.

Liberally butter slices of crusty bread on both sides and grill over the
flame until toasted.

On a serving tray or individual plates, top the grilled bread with
the grilled mushrooms, fresh salsa, crubmled cheese, sprigs
of fresh basil and a drizzle of both olive oil and vinocotto.

Choose a fine grate when grilling the mushrooms so they don’t fall
through the grill grate. Using a stainless fine-mesh sieve can also substitute
for a fine grate.