Fontina And Mushroom Crostini Recipes

FONTINA AND MUSHROOM CROSTINI

Steps:

• Preheat the broiler.
• Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
• Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
• Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

MUSHROOM & FONTINA CROSTINI

Steps:

• 1. Preheat oven 400 degrees. Drizzle a little olive oil on baking sheet. Set the crostini in the olive oil and move it around. Drizzle more Olive oil on top of the crostini.
• 2. Place in oven and toast about 10 minutes turning half way through.
• 3. Meanwhile add the butter to a pan. Add the mushrooms, shallots and garlic and cook until mushrooms are browned and shallots softened.
• 4. Remove the crostini from the oven. Turn on the broiler. Top the crostini with the mushroom mixture. Then top with the fontina cheese.
• 5. Place in broiler until cheese is melted. Remove from oven and sprinkle with the parsley.