Crostini with Wild Mushrooms, Pancetta and Thyme
Yield: 10 to 15 crostini
A super savory appetizer for your next party: mushrooms and pancetta give these toasts a decadent twist!
- 1 tablespoon unsalted butter Add to list
- 1 shallot, minced Add to list
- 1/4 pound pancetta, diced into small pieces Add to list
- 1 pound wild mushrooms (morels, boletus, chantrelles, whatever is available), cleaned and sliced Add to list
- Splash of vermouth Add to list
- 1 teaspoon chopped fresh thyme Add to list
- 1 tablespoon minced flat-leaf parsley Add to list
- Salt and pepper, to taste Add to list
- Olive oil, for brushing on crostini Add to list
- 1 baguette, sliced 1/2-inch thick Add to list
Heat a large sauté pan over medium heat. Add butter, shallots and pancetta. Cook until lightly browned, about 2 minutes.
Add mushrooms to the pan; raise the heat and brown lightly, about 2 minutes. Add a splash of vermouth and scrape up any browned bits. Add thyme and parsley and cook 1 more minute. (If mushrooms are very dry, add some water to the pan to avoid sticking.) Season with salt and pepper, to taste. (Remember that pancetta is salty.)
Heat a broiler or grill. Lightly brush olive oil onto sliced bread and cook under the broiler or grill until lightly browned, 1 to 2 minutes. Top each crostini with some mushroom mixture.
Each crostini: 120 cal, 3g fat (1g sat), 10mg chol, 400mg sodium, 17g carb, 1g fiber, 1g sugars, 7g protein
Recipe by, PCC Cooks instructor