Tuesday, January 4, 2011

Mushroom and Mozarella Crostini

2 T extra virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (porcini, cremini, shitake), cleaned, chopped or sliced thin
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
24 slices of toasted artisanal bread (ciabatta, pain rustica, etc.), 1/2-inch thick
1 pound fresh mozzarella, cut into 24 slices.
2 T fresh Italian parsley, chopped

Preparing the crostini:

Preheat over to 375 degrees F.

Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds. Add chopped mushrooms, salt and pepper, and sauté for 3 to 4 minutes. Pour in wine; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes.

Arrange bread slices on a baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.

Top crostini with mushroom mixture and sprinkle with parsley.

Serves 6


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