roasted mushroom tartine with fontina cheese

Up your toast game with buttery, slow-roasted mushrooms spooned over crusty, toasty sourdough bread with melty fontina cheese! The perfect little bite for a weekend brunch or date night in.

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.

I love date nights out, but I usually work from home on Fridays, so lately we’ve been enjoying date nights in to kick off the weekend. For last week’s date night in, I made us a Roasted Mushroom Tartine with Fontina Cheese; buttery, crusty, melty, and amazing. These fancy toasts were easy to make, and had so much flavor.

Jason thought I legit took hours to make this, because the tartine had such a rich flavor, but it came together in 30 minutes. If you’ve never heard of a tartine, I feel you. It wasn’t actually until a girls trip to Miami last year, that I knew what a tartine even was, but spoiler alert: it’s an open-faced sandwich or as I like to refer to it, a fancy toast and it’s French. Classic French-y foods are all about quality ingredients in their simplest form so that you can enjoy the flavors more than anything. And this Roasted Mushroom Tartine has all the flavor, friend. I was inspired to make this tartine with roasted mushrooms after seeing something similar on the menu at Rooster & the Till, here in Tampa.

The version at Rooster & the Till, created by Chef Ferrell Alvarez, was made using local smoked mushrooms, duxelle, bleu cheese, balsamic gel and dressed leaves. Walmart teamed up with Chef Alvarez to shine a spotlight on locally grown produce available in Walmart stores here in Florida as part of its Rediscovering America program. The partnership was designed to highlight the importance supporting local farmers by using fresh, affordable, and locally-grown produce in a meaningful way.

I didn’t make it to Rooster & the Till in time to enjoy their tartine recipe, but every time I saw a photo on their social feeds, I knew I’d have to create my own mushroom tartine version using Monterey Mushrooms®, grown locally in Zellwood, Florida, found of course, at Walmart. And to be 100% honest, I didn’t know you could find local produce grown here in Florida, at Walmart, so I was happy to see a Florida address on the packaging. For my Roasted Mushroom Tartine with Fontina Cheese, I used Monterey Mushrooms® whole baby bellas, sliced thin. You could use already sliced if you prefer!

I love to sauté fresh mushrooms, but if you’ve never roasted them, you don’t know what you’re missing; the flavor of roasted baby bellas tastes fancy but couldn’t be easier.

• I used ghee to roast my mushrooms, but you can use butter, or oil. I’d recommend avocado oil, or evoo that can be used in high temps.
• Fontina cheese melts so well with this tartine, but if you’d like to use blue cheese, mozz, gorgonzola, or even parmesan, those will all also work. You do you.
• I used fresh thyme, because roasted mushrooms feel like fall to me, and so does thyme. Sage or parsley would also be a great herb to use in this tartine recipe.
• Use any bread you like! I picked up a round loaf of whole wheat sourdough from my local Walmart’s bakery and sliced away. ANY bread will work, though.

roasted mushroom tartine with fontina cheese

Up your toast game with buttery, slow-roasted mushrooms spooned over crusty, toasty sourdough bread with melty fontina cheese! The perfect little bite for a weekend brunch or date night in.

5 from 2 votes

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Course: Appetizer, Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: Nichole Crews

Ingredients

• 1 lb baby bella mushrooms, cleaned and sliced
• 2 tablespoons ghee, melted - can also use unsalted butter, avocado oil or olive oil
• salt and pepper, to taste
• 6 sprigs fresh thyme, plus more for garnish
• 4 slices whole grain sourdough bread
• 4 teaspoons teaspoons ghee, or unsalted butter
• 4 slices Fontina cheese - may also use 1½ cup shredded cheese, if desired

Instructions

• Preheat the oven to 400F degrees.
• Clean and slice mushrooms. Line a baking sheet with parchment paper or foil, and arrange the sliced mushrooms on baking sheet. Drizzle ghee, and scatter the fresh thyme on top of the mushrooms. Toss to combine. Sprinkle with sea salt and pepper.
• Roast for 20 minutes. Remove from oven, give the mushrooms a stir, and roast another 10 minutes. Remove from oven, set aside.
• Spread ghee or unsalted butter onto each slice of sourdough, and toast for 1-2 minutes in oven.
• Remove the toast from the oven top with Fontina. Bake 2-3 minutes, until cheese has melted.
• Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Garnish with fresh thyme, if desired and enjoy!

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!

This Roasted Mushroom Tartine with Fontina Cheese is also a great recipe to make for weekend brunch with mimosas, or wine!

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine. Please see the disclaimer here.