MUSHROOM AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
- While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
- Increase the oven temperature to 500 degrees F.
- On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
- To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.
CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLEU CHEESE
This is a great appetizer! Everyone loves these!I am always asked for the recipe. It will definitely be a hit at your next party. The topping can be made a day ahead. This is from Bon Appetit 2002.
Provided by susie cooks
Categories < 30 Mins
Time 26m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.
- Add cream and boil until liquid is completely absorbed, about 2 minutes.
- Remove from heat. Add bleu cheese and stir until cheese melts.
- Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
- Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.
- Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 712, Fat 22.2, SaturatedFat 11.6, Cholesterol 50.9, Sodium 1377.5, Carbohydrate 107, Fiber 6.7, Sugar 2.4, Protein 20.9
CROSTINI WITH MUSHROOMS AND AIOLI
Make and share this Crostini With Mushrooms and Aioli recipe from Food.com.
Provided by StreetChef
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the 1 tablespoons olive oil in a pan that has a cover.
- When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
- Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
- To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
- Caesar Mayo/Dressing:.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
- Spread with alioli and top with mushrooms.
- Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).
Nutrition Facts : Calories 236.4, Fat 20.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 482, Carbohydrate 9.4, Fiber 0.4, Sugar 2.7, Protein 2.2
MUSHROOM CROSTINI
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
- Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.
CROSTINI WITH MUSHROOMS
Provided by Trish Hall
Categories easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat olive oil in a skillet on high heat, add mushrooms, and cook until tender. Add thyme.
- Put a few mushrooms on each piece of toast, and serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 122 milligrams, Sugar 2 grams, TransFat 0 grams
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- Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.
- Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
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5/5 (1)Servings 36
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. DO AHEAD Can be prepared 2 days ahead. Store in airtight container at room temperature.
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
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