Crostini Recipe With Fresh Mushrooms Garlic And Herbs Food

CROSTINI RECIPE WITH FRESH MUSHROOMS, GARLIC, AND HERBS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with some parchment paper. (I love these pre-cut parchment paper sheets.) Slice the 1/2 baguette into 16 thin slices and arrange them on the baking sheet.
• Place sheet into preheated oven and toast the baguette slices for 5-7 minutes, or until they've reached a light golden brown colour.
• Meanwhile, place the cream cheese in a medium bowl and add the basil, thyme, sea salt and pepper. Using a microplane zester (or a very fine grater), grate the clove of garlic into the bowl. Mix the ingredients together very well using a spoon or a rubber spatula until well combined; set mixture aside.
• Check your baguettes and remove pan from oven when they're toasted.
• Set a large skillet over medium high heat. When the pan is hot, add the olive oil, the mushrooms, the salt and pepper, and the thyme. Saute the mushrooms in the oil and spices for a few minutes just until they begin to soften slightly and release some of their juices.
• Turn the heat down to medium low and add the wine. Cover the pan and let the mushrooms cook in the wine for several minutes, until they've softened completely and turned a rich, dark brown colour.
• Spread a generous dollop of the cream cheese mixture onto each baguette slice and top with several pieces of the sauteed mushrooms warm from the pan.
• Garnish with a few fresh chives, and serve!

MUSHROOM AND HERB CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
• Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
• Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

MUSHROOM CROSTINI

Steps:

• Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
• Place a skillet over medium heat and coat with olive oil. Add the shallot, garlic and rosemary. Sauté for 1 minute to soften. Add the mushrooms and season with salt and pepper. Continue to cook, stirring, until the mushrooms are soft and brown, about 10 minutes. Stack the mushrooms on the garlic crostini.

MUSHROOM PESTO CROSTINI

Steps:

• Place the porcini mushrooms in a bowl of hot water; press to submerge.
• Let stand until the mushrooms are tender, about 15 minutes.
• Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
• Discard mushroom water.
• Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
• With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
• Transfer the mushroom mixture to a medium bowl.
• Stir in the Parmesan.
• Season the pesto with salt and pepper, to taste.
• If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
• Preheat a grill pan to medium-high heat.
• Arrange the bread slices on pan, cut-side down.
• Brush the remaining 1/4 cup of oil over the bread slices.
• Cook until pale golden and crisp, about 5 minutes.
• Alternatively, you can toast the bread in the oven.
• Preheat the oven to 375 degrees.
• Arrange the bread slices on 2 heavy large baking sheet.
• Brush the remaining 1/4 cup of oil over the bread slices.
• Bake until pale golden and crisp, about 15 minutes.
• Spread the mushroom pesto over the crostini.
• Arrange the crostini on a platter and serve.

WARM MUSHROOM CROSTINI

Steps:

• In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
• Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
• Spoon warm mixture on to slices of toasted bread.

CROSTINI SANDWICH WITH MUSHROOMS AND MASCARPONE

Steps:

• Melt 6 tablespoons butter with 1 teaspoon garlic in a big skillet.
• Brush this mixture on both sides of the bread; place bread in one layer on a baking sheet and set aside.
• Melt the remaining 8 tablespoons butter in the same skillet; add in remaining garlic and shallots; gently saute until the garlic is soft, about 5minutes.
• Add in the mushrooms and herbs; increase heat; saute until mushrooms are cooked through, 10 minutes about.
• Add in the brandy; allow it to evaporate.
• Add in the cream and mascarpone; bring to a boil; decrease heat, and simmer for 2 minutes to thicken and reduce the cream.
• Add up to 1 teaspoon salt and the cracked pepper; decrease heat to keep the mixture warm.
• Toast both sides of the bread under the broiler; place 1 slice on each of 4 heated serving plates; divided the mushroom mixture among them, and top with the remaining toast.

GARLIC HERB BUTTER CROSTINI

Steps:

• Preheat oven to 425°F.
• Melt the butter in a heavy skillet over medium heat.
• Add the anchovies and stir until they dissolve, around 3 minutes.
• Stir in the herbs, garlic, lemon zest and red pepper flakes.
• Arrange the bread slices on a baking sheet.
• Brush the tops of the bread slices with the butter mixture.
• (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
• Sprinkle the tops of the bread slices with the Provolone cheese.
• Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.

CROSTINI WITH MUSHROOMS

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.