Taleggio-and-Roasted-Mushroom Dip

By LRay

Martha Stewart, Living, December 2015/January 2016, page 39.

This cheesy appetizer relies on just a few ingredients and can be put together in a snap.

Ingredients

• 1 pound mixed mushrooms, sliced if large
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 4 ounces thinly sliced Taleggio, rind removed
• Fresh thyme, for topping
• Crostini, for serving

Preparation

Step 1

Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.