Crostini with Mushrooms, Prosciutto, and Blue Cheese

By Kimmy

Ingredients

• 3 Tbsp butter
• 1/2 pound fresh shitake mushrooms, stemmed, caps chopped
• 4 oz crimini mushrooms, chopped
• 2 garlic cloves, minced
• 1/2 cup whipping cream
• 1/2 cup crumbled blue cheese (about 2 oz)
• 1/2 cup chopped thinly sliced prosciutto (about 2 1/2 oz)
• 18 1/2 inch bread slices cut from a baguette

Details

Servings 18

Preparation

Step 1

Melt butter in a large skillet over med-high heat. Add all mushrooms and garlic and
saute until mushrooms are cooked through and brown, about 10 min. Add cream and boil
until liquid is completely absorbed, about 2 min. Remove from heat. Add blue cheese
and stir until cheese melts. Mix in prosciutto. Season to taste with pepper. Transfer
mixture to bowl. (Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 375 F. Bake bread slices until just golden, about 5 min. Mound 1
generous tablespoon mushroom mixture on each slice. Return to oven; bake until topping
is heated through, about 6 min. Sprinkle with chopped parsley.