Mushroom Crostini

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

A medley of earth and sun atop a crisp, perfect slice of baguette.

Ingredients

Preparation

In a small cup, pour boiling water over sun-dried tomatoes to reconstitute.

Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the mushrooms, garlic, salt and rosemary. Cook, stirring, for about 5 minutes.

Place mushroom mixture, sun-dried tomatoes, walnuts, parsley and remaining 2 tablespoons of olive oil in a food processor. Pulse until the mixture is the desired consistency. Slice baguette into about 24 thin slices. Brush each slice with olive oil.

Add 1 to 2 teaspoons of the mushroom mixture to each slice. Top with Parmesan, if desired. Put crostini on a cookie sheet and place under a broiler set on low. Broil until edges of bread begin to brown. Watch carefully so they don’t burn!

Recipe by Alicia Guy, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: mushrooms

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