Artichoke Crostini With Wild Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
• Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
• Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

Steps:

• In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
• Chop together garlic, parsley, and salt.
• Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
• In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
• Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
• Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
• Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
• While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
• Increase the oven temperature to 500 degrees F.
• On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
• To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.
• In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.
• Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

Steps:

• Preheat broiler with rack 4 inches below heating element. Sprinkle anchovies with 1/2 teaspoon salt; crush into a paste using the side of a knife.
• Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.
• Brush 1/3 cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is crisp and golden in places, 2 to3 minutes total.
• Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.

Steps:

• Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
• Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.