Trout and Mushroom Bruschetta | Saveur

Name: Trout and Mushroom Bruschetta | Saveur
Ingredients: 1 ripe tomato, cored and very thinly sliced; 3 1/2"-thick slices crusty country bread, halved crosswise; 10 tbsp. extra-virgin olive oil; 7 cloves garlic, peeled, 6 of the cloves minced; 6 tbsp. butter; 2 4-oz. skinless trout filets; 3 shallots, peeled and finely chopped; 6 medium white mushrooms, cleaned, stemmed, and sliced; 2 large portobello mushrooms, cleaned, stemmed, halved, and sliced; 3 oz. dried porcini slices, soaked in hot water for 20 minutes, drained, and rinsed; Salt and freshly ground black pepper; 1 cup sauvignon blanc, preferably from Mendoza; 6 bocconcini mozzarella, drained and torn into pieces; 1 cup fresh arugula leaves

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These servings of bruschetta, from Terruño, the restaurant at Club Tapiz, are canape size.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 ripe tomato, cored and very thinly sliced
3 1/2"-thick slices crusty country bread, halved crosswise
10 tbsp. extra-virgin olive oil
7 cloves garlic, peeled, 6 of the cloves minced
6 tbsp. butter
2 4-oz. skinless trout filets
3 shallots, peeled and finely chopped
6 medium white mushrooms, cleaned, stemmed, and sliced
2 large portobello mushrooms, cleaned, stemmed, halved, and sliced
3 oz. dried porcini slices, soaked in hot water for 20 minutes, drained, and rinsed
Salt and freshly ground black pepper
1 cup sauvignon blanc, preferably from Mendoza
6 bocconcini mozzarella, drained and torn into pieces
1 cup fresh arugula leaves