Crostini With Mushrooms Prosciutto And Blue Cheese Recipes

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. 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. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLEU CHEESE

Steps:

• Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed 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 bleu cheese and stir until cheese melts.
• Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
• Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.
• Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.
• Sprinkle with chopped parsley.

BLUE CHEESE CROSTINI

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each crostini. Serve warm.

BUTTERNUT CROSTINI WITH RADICCHIO AND BLUE CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
• Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
• Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
• Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
• Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.