Mushroom Crostini Appetizer
recipe
and photograph by www.finedinings.com
Makes approximately 40 mushroom crostini appetizers
Baguette bread, 1/4-inch slices
Extra-virgin olive oil
3 tablespoons butter
1 pound mushrooms, finely chopped
6 cloves garlic, minced
1 tablespoon parsley, chopped fine
1 teaspoon dried Thyme
Salt and pepper, to taste
5 teaspoons White Truffle Oil
4 tablespoons Fontina cheese, finely grated
Lightly brush bread
slices with extra-virgin olive oil; place under broiler for 2 to 3
minutes until lightly brown, turn and broil other the
side 1 to 2 minutes more. Can be done 1 day ahead, kept at room temperature.
In a large skillet over medium-high heat sauté mushrooms and garlic in butter until liquid
evaporates. Transfer to a large bowl to cool slightly. Combine
with parsley, dried thyme, salt and pepper. Spoon 1 scant teaspoon on each
toasted bread slice, drizzle with truffle oil;
sprinkle with grated cheese and serve.
Wine
recommendation: Chardonnay
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