Mushroom And Herb Crostini Recipes
WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
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 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 AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
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.
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WILD MUSHROOM CROSTINI RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 36
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. DO AHEAD 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. DO AHEAD 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.
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From thebusybaker.ca
Cuisine AmericanTotal Time 37 minsCategory AppetizerCalories 112 per serving
- 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.
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5/5 (3)Total Time 33 minsCategory Appetizers/SnacksCalories 93 per serving
- Heat large skillet over medium high heat. Add olive oil and butter. When butter is melted, add chopped shallot, sliced mushrooms, salt, and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
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5/5 (6)Total Time 40 minsCategory AppetizerCalories 183 per serving
- Lightly brush both sides of the bread with 2 tablespoons olive and place on a baking sheet. Bake for 8 minutes on one side, flip the bread and bake for another 8-10 minutes, until crisp and lightly golden. Set aside.
- Trim the root and dark green leaves from the leek. Slice in half, vertically, then slice into 1/4" half moons. Transfer the leeks to a bowl of water and use your hands to swish the leeks in the water to remove any dirt or grit. The dirt will sink to the bottom of the bowl. Lift the leeks out of the water and transfer to a bowl lined with paper towels to dry.
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5/5 (1)Estimated Reading Time 5 mins
- In a baking dish, add mushrooms, wine, thyme and olive oil and coat evenly. Top mushrooms with compound butter evenly.
- Roast mushrooms in oven at 400 degrees F for 20 minutes, or until the mushrooms begin to break down and soften.
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From foodandwine.com
Servings 8Total Time 25 mins
- In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add the oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, lemon juice, thyme and the 1 tablespoon of parsley. Season with salt and pepper.
- Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.
- Spread each toast slice with 1/4 cup of the ricotta. Spoon the mushrooms on top and and sprinkle with the tarragon, chives and additional parsley. Cut the crostini in half, drizzle with olive oil and serve.
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Reviews 4Category Appetizer, SnackCuisine American, ItalianTotal Time 45 mins
- Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.
- In a large nonstick pan, heat the olive oil on medium high until shimmering. Add the mushrooms in an even layer and allow to sear without stirring for 3-4 minutes. When golden, flip and toss mushrooms every 3-4 minutes up to 10 minutes reducing heat as needed to prevent scorching making sure all sides are golden. Reduce heat to low, toss in the garlic and stir about 30 seconds. Add the wine to deglaze the pan. It will steam, bubble and cook down quickly. Remove the mushrooms from heat and toss with 1 tsp of parsley. Set aside.
- In the bowl of a food processor, add the goat cheese, cream cheese, rosemary and lemon juice. Process until whipped smooth and light. About one minute. Set aside.
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Servings 2Total Time 25 minsEstimated Reading Time 3 minsCalories 28 per serving
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- Brush both sides of baguette slices lightly with olive oil. Set on a cookie sheet lined with a silicone mat or parchment paper. Toast in oven for 15 minutes or until light golden brown (can be made 2 days in advance).
- In a skillet, on medium-high heat, sauté shallots in olive oil and butter for 2 minutes then add the garlic and cook until fragrant (about 30 seconds to a minute).
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