Chef Mark McEwan combines the tangy flavours of mascarpone, gorgonzola and mushrooms for a perfect start to a great meal.
3/4 cup mascarpone cheese, room temperature
2 oz gorgonzola cheese, room temperature
1 tbsp olive oil
2 cups beech mushrooms or other top quality mushrooms, trimmed
generous pinch rosemary, minced
squeeze lemon juice
to taste salt and pepper
- Make the torta by folding the gorgonzola into the mascarpone until smooth; set aside.
- Saute the mushrooms in the olive oil until wilted. Add the rosemary, deglaze with lemon juice, and season.
- Spread the gorgonzola on the crostini.
- Slice or quarter any mushrooms that seem excessively large, then heap them over the torta.