Hungry for a whole-grain twist on classic bruschetta? Toast a baguette with Gorgonzola and thyme. Then top with Wild Blend, mixed mushrooms, and greens. Presto! It’s the perfect summer appetizer in four simple steps. Link in bio & recipe below 👇 ⁠ ⁠ INGREDIENTS ⁠ ⁠ 1 cup Lundberg Wild Blend Rice ⁠ ⁠ ½ pound mixed mushrooms (button, cremini, shiitake), sliced ⁠ ⁠ 3 tsp. dried thyme, divided ⁠ ⁠ 1½ tsp. pepper, divided ⁠ ⁠ ½ cup Gorgonzola cheese ⁠ ⁠ 2 tsp. olive oil ⁠ ⁠ 16 (½-inch thick) slices French baguette bread ⁠ ⁠ ¾ cup olive oil and balsamic vinegar salad dressing ⁠ ⁠ 2 Tbsp. Dijon mustard ⁠ ⁠ 8 cups mixed gourmet salad greens ⁠ ⁠ ½ cup broken walnuts, toasted ⁠ ⁠ ⁠ ⁠ PREPARATION ⁠ ⁠ 1. Cook rice according to package directions; set aside to steam. ⁠ ⁠ 2. While the rice is steaming, heat oven to 350 degrees. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minute...