—1 Loaf of Italian Bread
—2 oz. extra virgin olive oil + extra as needed
—1 clove garlic, sliced
—2 large onions, sliced
—3 oz. Oyster mushrooms, sliced
—3 oz. Shiitake mushrooms, sliced
—3 oz. Crimini mushrooms, sliced
—3 oz. Portabella mushrooms, sliced
—2 oz. roasted red peppers, sliced
—2 oz. Brut Cuvée Sparkling Wine
—Fresh herbs mixture, chopped (basil, oregano, Italian parsley, etc.)
—Salt and paper to taste
—Grated cheese of your choice
Preheat oven to 350°F. Slice Italian bread on bias into 1” slices. Paint the bread with olive oil using a pastry brush. Sprinkle with fresh herbs, and then season with salt and pepper. Bake in an oven for about eight minutes until crisp and golden brown. Can be prepared twenty-four in advance and warmed for service.
In a large sauté pan over medium heat, sauté onions in extra virgin olive oil until caramelized, stirring often (about twenty minutes). Add garlic and sauté until translucent. Add mushrooms and cook for three to fives minutes longer. Finish with roasted peppers, Brut Cuvée Sparkling Wine, and salt and pepper to taste. Can be prepared twenty-four hours in advance and warmed for service.
Spoon warm mushroom mixture onto the baked bread slices. Garnish with grated cheese.
Serve with Hagafen Napa Valley Brut Cuvée Sparkling Wine and enjoy!