Grilled Porcini Mushroom And Goat Cheese Crostini Recipes

GRILLED PORCINI MUSHROOM AND GOAT CHEESE CROSTINI

Steps:

• Heat grill to medium hot. Scrape dirt from stem ends, and clean mushrooms with a mushroom brush or paper towel. Cut lengthwise into 1/2-inch-thick slices, keeping mushroom cap and stem attached as much as possible.
• Place mushrooms in a large bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper, and toss gently to combine. Immediately arrange mushrooms on grill. If working in batches, add oil and seasonings just before grilling. Grill until golden outside and soft and creamy inside, about 3 minutes per side. Set mushrooms aside. Arrange bread and cheese on grill. Grill until bread is well toasted and cheese is hot and creamy in the center, about 3 minutes per side. Brush bread with olive oil.
• Arrange grilled mushrooms, bread, and cheese on serving dishes. For each serving, spread cheese on the bread, top with a mushroom, and drizzle with olive oil. Serve watercress on the side.

GOAT CHEESE AND CUCUMBER CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of goat cheese over each crostini. Top with 1 cucumber ribbon and 1 sprig of dill.
• Enjoy!

GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.

GRILLED NECTARINE & CHEESE CROSTINI

Steps:

• In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat., Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly., Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

GRILLED PORCINI, ITALIAN STYLE

Steps:

• Preheat charcoal or gas-fired grill to high.
• Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
• Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
• Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
• Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
• Serve warm crostini with goat cheese and mushroom mixture.