INGREDIENTS

• Vannella Cheese Pizzarella
• Porcini mushrooms
• Fresh parsley
• Extra virgin olive oil (EVOO)
• Sliced pane di casa bread

METHOD

1. Drizzle 2 tablespoons of EVOO into a small frying pan & heat up on the stove.
2. Cut the mushrooms in small pieces & chop up fresh parsley leaves, add to the pan once hot. Stir to coat each mushroom well with oil & parsley.
3. Heat up the BBQ & lightly grill pane di casa bread on both sides.
4. Slice 2 pieces of Vannella Pizzarella Cheese (approx. 1cm thick) & place them on top of the bread.
5. Put the bread inside the oven, (using the grill setting) until the cheese melts.
6. Once ready, remove from oven & place on a serving plate or chopping board.
7. Scoop up mushrooms & place them on top of each slice.
8. Serve & enjoy!

CHECK OUT OUR PIZZARELLA THAT WAS USED IN THIS RECIPE

PIZZARELLA