Crostini With Mushrooms And Aioli Food

MUSHROOM AND GRAPE CROSTINI

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.

MUSHROOM AND GRAPE CROSTINI

Steps:

• As seen on: Giada Entertains, Episode 7. Tuscan BBQ.
• Preheat the oven to 400 degrees F.
• Lay the slices of baguette out on a straight sided baking sheet. Brush each slice of baguette with a generous amount of olive oi. Sprinkle evenly with salt and bake for 8 minutes or until golden brown and crispy. 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, shallots, thyme, olive oil and salt. Toss well to coat and combine. Roast for approximately 8 to 10 minutes or until the mushrooms are beginning to brown and the grapes have released some of their juices. 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. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of parmesan cheese.

WILD MUSHROOM CROSTINI

Steps:

• Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (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. (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.

MUSHROOM PATE ON CROSTINI

Steps:

• 1. Whizz the bread in a small processor fitted with the metal blade for 20 seconds, or until it forms breadcrumbs. You will need 80 g (2¾ oz/1 cup) of breadcrumbs. 2. Heat the oil in a deepsided frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the mushrooms, wine and thyme, cover and simmer, stirring once or twice, for 10 minutes. Remove the lid and allow any liquid to evaporate. Set aside to cool a little. 3. Put the mushroom mixture, breadcrumbs, parsley, lemon juice and cream in the processor and whizz for 30 seconds, or until finely chopped. Add more lemon juice, to taste, and season well with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour. 4. To make the crostini, preheat the oven to 180°C (350°F/Gas 4). Lightly spray each side of the baguette slices with oil and arrange on a large baking tray. Bake, turning once, for 12-15 minutes, or until crisp and golden. Rub each crostini with the cut surface of the garlic. 5. Serve the crostini spread with the mushroom pâté.

CROSTINI WITH MUSHROOMS AND AIOLI

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.).

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.

MUSHROOM CROSTINI

Steps:

• Cut the bread into round slices. Place the slices in a tray and sprinkle little salt, oil, dry herbs and place it in the oven and allow them to toast. Heat butter in a pan and add garlic, onion, little salt and saute it. Add sliced mushroom and saute it, later add cream, crushed pepper mix nicely. Rotate the bread toast and spread the prepared mixture. Top it with grated mozzarella cheese, olive oil and place again in the oven. When crostini is ready remove from oven and sprinkle coriander leaves. Now the mushroom crostini is ready to serve.

MUSHROOM CROSTINI

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 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 CROSTINI

Steps:

• Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.
• Stir in the parsley and marjoram and season with salt and freshly ground black pepper.
• Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve.

BEEF CROSTINI WITH CARAMELIZED ONIONS AND HORSERADISH AIOLI

Steps:

• Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat. Add the sliced onions and cook low and slow for 30-40 minutes until the onions have a nice caramelized color. Stir the onions every 5 minutes but refrain from touching them too often. Turn your stove down if the onions begin to get crispy or too dark.
• While the onions are caramelizing, you can begin preparing your crostini. Preheat your oven to 400 F. Slice the baguette into twenty-four 1/2 inch wide slices. Lay the slices flat on oiled cookie sheet. Brush the top of each crostini with olive oil and sprinkle with salt and pepper. Bake for 5 minutes.
• Remove the crostini's from the oven. Slice the Swiss cheese into pieces that just cover each crostini. Top each crostini with the sliced Swiss cheese & sliced beef. Put the crostini's back in the oven for another 5 minutes or until the cheese has melted.
• Top each crostini with a pinch of caramelized onions. Drizzle with the horseradish aioli. Sprinkle with julienned basil. Serve immediately