The holidays brought some great food and some delicious new
appetizers to share. This one is rich
and creamy but an interesting winter alternative to summer’s tomato bruschetta.
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Happy birthday, Dad! (don’t worry, I am not making this crostini (or anything else with mushrooms, asapargus or curry) as part of your birthday dinner but this might be…)
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Ingredients:
Crostini with Mushrooms, Prosciutto and Blue Cheese |
1.
3 T butter
2.
½ lb fresh shiitake mushrooms, stemmed, caps chopped
3.
4 oz. crimini mushrooms, chopped
4.
2 garlic cloves, minced
5.
½ c whipping cream
6.
½ c (@ 2 oz.) crumbled blue cheese
7.
½ c chopped thinly sliced prosciutto (@ 2 ½ oz.)
8.
18 – ½ inch thick diagonal bread slices cut from 1
sourdough baguette
9.
Chopped fresh parsley, optional
Melt butter in heavy large skillet over medium-high
head. Add all mushrooms and garlic and sauté
until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely
absorbed, about 2 minutes. Remove from
heat. Add blue cheese and stir until
cheese melts. Mix in prosciutto. Season to taste with salt and pepper (go easy
– there is a lot of salt in the prosciutto).
Transfer mushroom topping to bowl.
(Mushroom topping can be made 1 day ahead. Cover and refrigerate).
Preheat oven to 375.
Arrange bread slices on a baking sheet.
Bake until just golden, about 5 minutes.
Mound mushroom topping (about 1 T) on each slice. Return to oven, bake until topping is heated
through, about 6 minutes. If you choose,
sprinkle with chopped parsley before serving.
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