MUSHROOM CROSTINI
This caramelized onion and mushroom crostini is a simple yet elegant hors d'oeuvres-perfect for when you want to impress your guests.
Provided by Jessica Gavin
Categories Appetizer
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.
Nutrition Facts : Calories 230 kcal, Carbohydrate 20 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 0 g
MUSHROOM AND HERB COSTINI
Make and share this Mushroom and Herb Costini recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- Toss together the mushrooms, 4 tbs oil, parsley, lemon juice, and garlic in a medium bowl.
- Season with salt and pepper; let sit at room temperature until the mushrooms have softened, about 20 minutes.
- Put the bread slices on a baking sheet and brush with the remaining oil.
- Bake bread slices until golden brown, about 10 minutes.
- Let cool slightly, then spoon mushroom mixture over the bread.
- Using a peeler, thinly slice strips of Parmigiano-Reggiano to garnish the crostini.
Nutrition Facts : Calories 320.2, Fat 25.1, SaturatedFat 3.6, Sodium 235.8, Carbohydrate 20.7, Fiber 1.2, Sugar 0.5, Protein 3.7
LEMON-HERB ASPARAGUS CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.
MUSHROOM AND HERB CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
- Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.
WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
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CROSTINI RECIPE WITH FRESH MUSHROOMS, HERBS AND GARLIC
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Reviews 28Category AppetizerCuisine AmericanTotal Time 37 mins
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with some parchment paper. (I love these pre-cut parchment paper sheets.) Slice the 1/2 baguette into 16 thin slices and arrange them on the baking sheet.
- Place sheet into preheated oven and toast the baguette slices for 5-7 minutes, or until they've reached a light golden brown colour.
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