MUSHROOM, SUN DRIED TOMATO AND MOZZARELLA DIP

MUSHROOM, SUN DRIED TOMATO AND MOZZARELLA DIP image

Yield 4-6

Number Of Ingredients 10

2 1/2 Tbsp. olive oil
1 1/2 cups sliced cremini mushrooms
1/2 cup sliced sun dried tomatoes (not packed in oil)
1- 8 oz. container fresh mozzarella (packed in water)
3 Tbsp. dry sherry
2 Tbsp. chopped, fresh rosemary
1/4 - 1/2 tsp. dried red chili flakes
salt and pepper
1 baguette, slice into 1/2 inch slices
extra olive oil for brushing the baguette.

Steps:

Turn the grill on to medium high. (If grilling on charcoal spread coals out until you can hold hand over fire for 5 - 7 seconds). While grill is heating, remove mozzarella from water and dry with paper towels, pressing as much water out as you can. Cut mozzarella into slices about 1/4 inch thick and then tear slices into smaller pieces. Set aside. Slice baguette and brush with olive oil. Set aside. Add olive oil to a cast iron skillet. Place skillet on grill. When olive oil is shimmering (but not smoking - if starting to smoke, move skillet to a cooler part of the grill) add the mushrooms. Let cook for about 2 minutes or until mushrooms are a deep golden brown. Flip mushrooms over and cook until golden brown. Pull skillet off fire and add sherry - it is going to bubble and hiss! Cook until sherry has evaporated. Add sun dried tomatoes and rosemary and sprinkle liberally with salt., Layer the mozzarella on top. Move skillet back over the heat and cook until cheese melts and water evaporates. Move dip to cooler part of the grill and add baguette slices to grill. Grill baguette slices for 2 - 3 minutes per side until golden and slightly charred at the edges. Serve dip in the skillet with the grilled baguette slices.