Wisconsin Fontina And Gorgonzola Crostini With Exotic Mushrooms

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Wisconsin Cheese


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1 tablespoon extra-virgin olive oil

1 tablespoon butter

8 ounces fresh exotic mushrooms, (such as shiitake or oyster), sliced

8 ounces portobello mushrooms, sliced

1 teaspoon mixed fresh herbs, such as thyme, rosemary, basil, minced

1 tablespoon flat-leaf parsley, minced

Salt and freshly-ground pepper, to taste

8 slices rustic country-style bread, toasted

2 garlic cloves, peeled and halved

1 cup (4 ounces) Fontina Cheese, grated

1/2 cup (3 ounces) Gorgonzola Cheese, crumbled

Juice of 1/2 lemon

Whole flat-leaf parsley leaves, for garnish

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