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.



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

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