Tomato Mushroom Crostini Quick Healthy Appetizer Food

TOMATO MUSHROOM CROSTINI - QUICK HEALTHY APPETIZER

Steps:

• Butter each sliced baguette slices and sprinkle some garlic salt on each of them.
• Heat a non-stick pan and toast the baguette slices on both sides till golden brown in color.
• In the same non-stick pan, add 1 tbsp oil, Italian seasoning and red chili flakes.
• Saute the oil and chili mix.
• Add the chopped mushrooms and saute for 2-3 minutes till they are lightly cooked.
• Turn off the heat and remove the mushrooms from the pan.
• Spread ricotta cheese on each toasted baguette slice.
• Add chopped mushroom and tomatoes on each slice (you can add both as per choice).
• Add chopped Mint and drizzle balsamic vinegar.
• Place the Tomato Mushroom Crostini in the serving platter.
• Enjoy with choice of beverage.

MUSHROOM CROSTINI

Steps:

• Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.

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.

SUPER EASY APPETIZER - TOMATO AND PESTO CROSTINI

Steps:

• Defrost the puff pastry, and cut into 16 squares.
• Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
• On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
• Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
• Serve immediately.