Tuscan Fettunta with Porcini

Ingredients

• 4 oz fresh porcini mushrooms, thinly sliced
• 1 slice rustic Tuscan bread
• 2 oz Italian Groviera (Gruyère), thinly sliced
• 1 garlic clove, peeled
• 1 tbsp extra-virgin olive oil, plus more for brushing
• Sea salt & black pepper, to taste
• Few thyme leaves (optional)

Preparation

1. Sauté porcini: Heat a skillet with olive oil. Add porcini (and thyme, if using); sauté until tender and lightly golden. Season with salt and pepper.
2. Toast & rub: Brush bread with olive oil and toast until golden. Rub both sides with the garlic clove.
3. Top & melt: Spoon porcini over the toast, add Groviera slices, and melt briefly under a broiler/salamander until just oozy. Serve hot.

Nutrition (per serving, estimate)

Calories	~280 kcal
Protein	~11 g
Fat	~18 g
Carbohydrates	~16 g
Sodium	~220 mg