Crostini with Mushrooms, Prosciutto, and Blue Cheese
Mushroom Recipe - Blue Cheese Recipe - Crostini Recipe


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Recipe has been 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.

Crostinie with Mushrooms

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, 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 di Parma
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.