Balsamic Mushroom Crostini
Crostini, which means "little toasts" in Italian are one of my favorite bite size noshes. It's one of my favorite foods because it's the perfect finger food for parties, appetizers or a savory snack. And in my case, I couldn't get enough of these little toasts and had about a half dozen and called it my main course! My balsamic mushroom crostinis are incredibly addictive, guilt-free, and are deceptively easy to make. When in doubt, I believe that you can rarely go wrong when using the simplest, freshest ingredients.
Give it a spin! You can use any mushrooms you'd like, but I used Cremini mushrooms which are immature portabellos and have a deeper, earthier flavor than white button mushrooms.
Here's what you'll need:
1 fresh French baguette
1 lb sliced mushrooms
1 diced shallot
1 clove of garlic
1/2 bunch of chopped parsley
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp of salt
1/4 tsp of pepper
Makes about 12 crostinis
Directions:
In a medium sauce pan, heat olive oil and add mushrooms, salt and pepper and saute on medium heat. Try to arrange mushrooms in a single layer for even cooking. Let mushrooms cook for 4-5 minutes then add diced shallots. Cook for another 2-3 minutes then add parsley and balsamic vinegar.
Cut 12 half-inch slices of the french baguette and place on a cookie sheet. Drizzle a few drops of olive oils on each slice and toast in the oven at 350 degrees for 8-10 minutes. Cut off one end of the garlic clove and once the bread is toasted, gently rub the raw garlic on each slice (kind of like an eraser). Spoon sauteed mushroom mixture on each toast and garnish with chopped parsley.
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