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Recipe slightly adapted from Bon Appetit magazine,
December 2002 and the
Epicurious.com website. Recipe originally
by Bonnie Wilkens Metully of Cincinnati, OH.
Photo courtesy
of Dara Michalski and her web site,
Cookin' Canuck.
This mushroom crostini
recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together. Check out
An Evening for Valentines
which includes this crostini recipe.
Check out my
Appetizer Recipes
for more great cooking ideas.
Crostini with Mushrooms, Prosciutto, and Blue Cheese
Recipe
Recipe Type:
Appetizer,
Crostini,
Mushrooms,
Prosciutto, Blue Cheese
Yields:
18 crostini
Prep time: 20 min
Bake time: 5 min
Ingredients:
3 tablespoons butter
1/2 pound fresh shiitake mushrooms, stemmed and caps chopped
4 ounces crimini mushrooms, chopped
2
garlic cloves, minced
1/2 cup heavy or whipping
cream
1/2 cup (2 ounces) crumbled blue cheese*
Salt and pepper, to taste
1/2 cup (2 1/2 ounces) chopped thinly-sliced prosciutto
18 (1/2-inch thick) diagonal bread slices from sourdough baguette
* Can substitute
gorgonzola cheese.
Preparation:
In a large heavy skillet or frying
pan over medium-high heat, melt butter. Add all the chopped mushrooms and
garlic; sauté until the mushrooms are cooked through and brown, approximately 10
minutes. Add cream and boil until the liquid is completely absorbed,
approximately 2 minutes. Remove from heat.
Add the crumbled blue cheese and
stir until the cheese melts. Mix in the chopped prosciutto and season to taste
with salt and pepper. Transfer the mushroom topping to a bowl.
NOTE: Mushroom topping can be made one (1) day ahead,
covered, and refrigerated.
Preheat oven to 375 degrees F.
Arrange the bread slices on a
large baking sheet. Bake until just golden, approximately 5 minutes; remove from
oven.
Mound one (1) generous tablespoon
mushroom topping on each slice of toasted bread. Return to oven and bake until
topping is heat through, approximately 6 minutes. Remove from oven.
To serve, sprinkle with chopped
parsley.
Makes 18 crostini.
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