Roasted Mushroom Crostini
An appetizer of a higher class.
Ingredients
¼ lb. crimini mushrooms, cleaned, trimmed and sliced 1/4″ thick
¼ lb. shitake mushrooms, cleaned, stems removed and sliced 1/4″ thick
½ c. yellow onion, sliced
¼ c. extra virgin olive oil
8 slices crusty italian bread, toasted
1 garlic clove, peeled and sliced in half
4 oz. Bacio® cheese, shredded
1 T. fresh thyme leaves
4 T. extra virgin olive oil or white truffle oil (for drizzling)
Sea salt and fresh black pepper
Instructions
- To prepare the mushrooms, preheat oven to 400°. Combine the mushroom slices and onions on a sheet pan, drizzle with olive oil, season with salt and pepper. Toss to coat the mushrooms and onions with the seasonings.
- Roast the mushrooms in the oven until they are golden brown and slightly wilted, 8-10 minutes.
- Rub each toast with the garlic and top with the roasted mushroom mixture; place the toasts on a sheet pan.
- Sprinkle Bacio cheese over the top of each toast. Bake the toasts in the oven until the Bacio is melted, 4-5 minutes.
- Before serving, garnish each toast with fresh thyme, fresh black pepper and drizzle with olive oil or white truffle oil.
