Open Faced Baguette With Mushrooms And Artichokes Food

OPEN-FACED BAGUETTE WITH MUSHROOMS AND ARTICHOKES

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.
• Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.
• Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.
• Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

MUSHROOM AND LEEK DUXELLES

Steps:

• Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
• Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
• Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.

OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
• Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
• Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.

OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 400 degrees.
• In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.

HERBED BUTTER SPREAD

Steps:

• Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined.

OPEN-FACED BAGUETTE WITH FIG MARMALADE AND BLUE CHEESE

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

SAUTEED ARTICHOKES

Steps:

• Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
• Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
• Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.