Riobiola Cheese, mushrooms and white truffle oil are a match made in heaven.

• Fresh Focaccia bread
• Riobiola cheese
• Assorted wild mushroom (cremini, shiitake, chanterelle and oyster)
• Thinly sliced shallots
• Extra virgin olive oil
• Truffle oil
• salt, black pepper and chopped parsley

Slice mushrooms and saute in olive oil with the shallots until browned. Sprinkle with salt, pepper and parsley. Slice focaccia horizontally and spread mushroom and shallot mixture on half the bread. Drizzle with a small amount of truffle oil . Top with riobiola cheese and place bread on top. Brush outside of focaccia with a little olive oil and grill in a panini press , stovetop grill or outside gas grill until outside is toasted and cheese is melted.