Cheesy Mushroom Crostini Recipes

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.

Steps:

• Divide 2 tablespoons garlic butter evenly between bread slices. Brush butter on one side of bread. Place bread, buttered-side up, on oiled grid. Grill over medium-high heat 3 minutes or until golden, turning once. Transfer to serving platter.
• Heat remaining garlic butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 to 8 minutes or until mushrooms are golden. Add pimiento, 1/4 cup cheese, basil, mustard and vinegar; cook and stir 3 minutes or until liquid is evaporated.
• Spoon mushroom mixture evenly over bread slices. Top with remaining cheese. Serve warm.
• If prepared garlic butter is not available, substitute 1/4 cup melted butter mixed with 1/4 teaspoon garlic powder.