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.
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…)
|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.