Make this quick and easy baguette pizza for dinner! Made with salty, savory prosciutto, earthy mushrooms and our creamy, umami-rich Hay There Truffle Gouda. Naturally grown Italian black summer truffles give this Gouda its distinctive woodsy aroma and deep notes of earthy wild mushrooms.
INGREDIENTS
• 1 tablespoon olive oil
• Salt & pepper
• 8 oz of baby bella mushrooms, sliced thin
• 1.5 oz of prosciutto, cut into thin strips
• 1 loaf of French bread or baguette
• 2 cloves of garlic, minced
• 6 oz of shredded Hay There Raw Milk Gouda with Truffle
• Chopped parsley for garnish
HOW TO MAKE IT
- Arrange a rack in the middle of the oven and heat to 400°F.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the mushrooms and the garlic. Sauté, stirring occasionally, until the mushrooms are cooked and deep brown in color, about 7 minutes. Season with salt and pepper to taste.
- Cut the bread in half lengthwise. Place the halves cut-side up on a baking sheet. Drizzle olive oil over the bread.
- Spread the shredded Hay There Truffle Gouda generously and evenly over the two slices of bread.
- Add the mushrooms evenly and pieces of prosciutto.
- Bake until the bread is heated and the cheese is melted and bubbly, about 10 minutes.
- Cut into smaller pieces for serving. Garnish with parsley and enjoy!
