Crostini are thin slices of crusty bread, usually brushed with olive oil and covered with different toppings. In this version I use Trumpet Royale mushrooms, but you can substitute for Cremini or any kind of wild mushrooms you have available. I came out with this Crostini recipe with my mom in my mind: she loves mushrooms, cream and toast! They're great appetizers and very easy to make.
Ingredients
- 6-8 slices of Crusty bread, like Italian or French Baguette, about 1/2 inch wide
- olive oil for brushing
- 1 Garlic clove, crushed
- 3 shallots, finely diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 pound Trumpet Royale or Cremini mushrooms , sliced
- 2 tablespoons dry white wine
- 1/4 cup cream
- 1 tablespoon chopped parsley
- salt and pepper to taste
- 1/4 cup shredded parmesan cheese
Preheat the oven to 350°. Brush the bread slices with a little olive oil and bake until crispy, about 7 to 8 minutes. Remove from the oven. Cook the garlic and shallots in the butter and oil at a medium heat until translucent, add the mushrooms and cook for 10 more minutes. Add the wine and cook until almost evaporated. Mix in the cream, parsley, salt and pepper to taste and cook for 3 more minutes or until the cream thickens. Spoon the mushroom mixture over the Crostini and top them with the parmesan cheese. Broil for a couple of minutes, or until the cheese is golden brown. A green salad works perfect with them.
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