This very easy to make and delicious Crostini with Mushrooms, Prosciutto, and Blue Cheese recipe is an outstanding appetizer! This appetizer will definitely be a hit at your next party. Everyone loves this Crostini with Mushrooms recipe and will ask for a copy of this recipe.
The topping can be made ahead of time and refrigerated until ready to put the crostini together and serve. You could also serve this topping on crackers of your choice. The delicious earthy flavors of this Crostini with Mushrooms pair well with red wine, especially Pinot Noir wine (of course Oregon Pinot Noir Wine since I own a vineyard). This appetizer is rich and creamy and makes an interesting winter crostini to serve during the winter months when you can not get fresh tomatoes.
This Crostini with Mushrooms 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.
- 3 tablespoons butter
- 1/2 pound fresh siitake mushrooms, stemmed and caps chopped
- 4 ounces crimini mushrooms, chopped
- 2 garlic cloves, minced
- 1/2 cup heavy cream or whipping cream
- 1/2 cup (2 ounces) blue cheese, crumbled*
- Salt and pepper, to taste
- 1/2 cup (2 1/2 ounces) Prosciutto di Parma, thinly sliced and chopped
- 18 (1/2-inch thick) diagonal sourdough bread slices
In a large heavy skillet or frying pan over medium-high heat, melt butter. Add all the chopped mushrooms and garlic; saute 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.
* Can substitute gorgonzola cheese.
Sources: Crostini with Mushrooms, Prosciutto, and Blue Cheese 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.
Categories:Blue Cheese - Gorgonzola Cheese Appetizers Blue Cheese-Gorgonzola Cheese Crostini Appetizers Mushroom Appetizer Recipes Mushrooms Prosciutto