Wild Mushroom Crostini
- Servings: 6
Serve this mushroom-topped herbed crostini as an appetizer or alongside soup for lunch or dinner. Skip-a-step by lining your herbed mushroom roasting pan with aluminum foil. To line, turn pan upside down and press sheet of aluminum foil around it. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you’re ready to cook. Then line the baking sheet with foil to toast and melt the cheese on the baguettes. Both steps save that pesky cleanup, giving you more time to enjoy your friends and family.
- 1 pound mixed wild mushrooms, trimmed and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- Freshly ground black pepper
- 12 slices whole-wheat baguette
- Olive oil spray
- 2 tablespoons grated Parmesan cheese
- Aluminum foil
Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt and pepper to taste.
Line a rimmed baking pan with aluminum foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.
Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on an aluminum foil-lined baking sheet. Toast in the oven about 4 minutes or until the tops are golden. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.
Pile the mushrooms on the toasted baguette slices to serve. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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