Foods | Cooking
Hints & Tips
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.
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
Yields: 18 crostini
Prep time: 20 min
Bake time: 5 min
3 tablespoons butter
1/2 pound fresh shiitake mushrooms, stemmed and caps chopped
4 ounces crimini mushrooms, chopped
garlic cloves, minced
1/2 cup heavy or whipping
1/2 cup (2 ounces) crumbled
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
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.