|
|
| Mushroom Crostini |
Hits: 4 |
|
| Date Added: |
November 20, 2008 |
| Calories: |
131 |
| Serves: |
12 |
| Prep. Time: |
0:00 |
| Category: |
Appetizers, Salads / Dressings, Copy Cat / Restaurant |
|
|
| |
| Ingredients: |
=== CROSTINI ===
1/2 cup extra-virgin olive oil
24 slices coarse country bread, abt 1/2" thk,
and 3" in diameter
1 garlic clove
=== MUSHROOM SPREAD ===
5 tablespoons extra-virgin olive oil
1/2 pound fresh white button mushrooms
and chopped
1/4 pound fresh shiitake mushrooms
stems discarded and caps chopped
1/4 pound fresh cremini mushrooms
and chopped
2 garlic cloves
2 tablespoons finely-chopped Italian parsley, plus whole
parsely leaves for garnish (optional)
2 teaspoons fresh thyme leaves
= (or 1/2 tspn dried thyme)
1/2 teaspoon minced fresh rosemary
= (or 1/4 tspn dried rosemary)
1 teaspoon coarse salt
Freshly-ground black pepper
1/4 cup oil-packed sun-dried tomatoes
finely chopped, plus
Sun-dried tomato slivers - (optional)
|
| Directions: one line for each direction. When saved the lines will be numbered. |
- Preheat an oven to 350 degrees. To make the crostini, lightly brush olive oil on both sides of each bread slice. Arrange the bread in a single layer on a baking sheet.
- Bake until the crostini are golden on the edges, about 25 minutes. Remove from the oven and let cool slightly. Using the cut side of the garlic, lightly rub one side over each slice of bread. Set aside. The crostini can be made up to 1 week ahead and stored in an airtight container.
- To make the mushroom spread, heat 2 tablespoons of the olive oil in a large fry pan over medium-high heat. Add all the mushrooms and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic, chopped parsley, thyme, rosemary, 1 teaspoon salt and pepper. Cook, stirring, for 2 minutes more.
- Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 tablespoons olive oil in a thin, steady stream, processing until the mixture is smooth and spreadable. Transfer to a bowl and stir in the chopped sun-dried tomatoes. Season with salt and pepper. The mushroom spread can be made up to 1 day ahead and stored, covered, in the refrigerator. Bring to room temperature before serving.
- Spread each piece of bread with about 1 tablespoon of the mushroom mixture. Arrange on a platter and garnish each crostini with a parsley leaf and/or a sliver of sun-dried tomato, if using.
- This recipe yields 24 crostini; 12 servings.
- Comments: Use any combination of fresh mushrooms as long as the total weight is 1 pound. Both the crostini and mushroom spread can be made ahead, which makes this a perfect recipe for the busy holiday season or anytime you're entertaining.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998) |
| Nutrition Facts |
| Servings Per Recipe: 12 |
| Amount Per Serving |
| Calories: 131 |
Calories from Fat 99.0% |
|
| Total Fat |
15g |
| Cholesterol |
0mg |
| Sodium |
157mg |
| Carbohydrate |
trace |
| Dietary Fiber |
trace |
| Protein |
trace |
| Exchanges: 0 Grain(Starch) |
|
|
| Rating: () |
 |
|
Added On: November 20, 2008 |
|
| * Williams-Sonoma at http://www.williams-sonoma.com |
Post Your Comments You must be logged in to enter comments. SIGN UP! |
|
