Mushroom Crostini

Mushroom Crostini
Mushroom Crostini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • CROSTINI:

  • 1/2

    cup extra-virgin olive oil

  • 24

    slices coarse country bread, abt 1/2" thk, and 3" in diameter

  • 1

    garlic clove halved

  • MUSHROOM SPREAD:

  • 5

    tablespoons extra-virgin olive oil

  • 1/2

    pound fresh white button mushrooms brushed clean, and chopped

  • 1/4

    pound fresh shiitake mushrooms brushed clean, stems discarded and caps chopped

  • 1/4

    pound fresh cremini mushrooms brushed clean, and chopped

  • 2

    garlic cloves finely chopped

  • 2

    tablespoons finely-chopped Italian parsley, plus whole

  • parsely leaves for garnish (optional)

  • 2

    teaspoons fresh thyme leaves (or 1/2 tspn dried thyme)

  • 1/2

    teaspoon minced fresh rosemary (or 1/4 tspn dried rosemary)

  • 1

    teaspoon coarse salt plus salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup oil-packed sun-dried tomatoes drained, and finely chopped, plus

  • Sun-dried tomato slivers - (optional) for garnish

Directions

Preheat an oven to 350 degrees. To make the crostini, lightly brush olive oil on both sides of each bread slice. Arrange the bread in a single layer on a baking sheet. Bake until the crostini are golden on the edges, about 25 minutes. Remove from the oven and let cool slightly. Using the cut side of the garlic, lightly rub one side over each slice of bread. Set aside. The crostini can be made up to 1 week ahead and stored in an airtight container. To make the mushroom spread, heat 2 tablespoons of the olive oil in a large fry pan over medium-high heat. Add all the mushrooms and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic, chopped parsley, thyme, rosemary, 1 teaspoon salt and pepper. Cook, stirring, for 2 minutes more. Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 tablespoons olive oil in a thin, steady stream, processing until the mixture is smooth and spreadable. Transfer to a bowl and stir in the chopped sun-dried tomatoes. Season with salt and pepper. The mushroom spread can be made up to 1 day ahead and stored, covered, in the refrigerator. Bring to room temperature before serving. Spread each piece of bread with about 1 tablespoon of the mushroom mixture. Arrange on a platter and garnish each crostini with a parsley leaf and/or a sliver of sun-dried tomato, if using. This recipe yields 24 crostini; 12 servings.

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