Fontina And Mushroom Crostini Recipes

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MUSHROOM AND HERB CROSTINI

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10



Mushroom and Herb Crostini image

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.

1 crusty French baguette, cut into 24 slices
1/2 cup olive oil
1/4 cup grated Gruyere cheese
1 tablespoon unsalted butter
5 cups button mushrooms (or a mushroom mix), sliced
1/2 cup white wine
1 tablespoon tamari
A pinch of sea salt
1/4 cup chopped chives
1/4 cup chopped fresh flat-leaf parsley

FONTINA AND MUSHROOM CROSTINI

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12



Fontina and Mushroom Crostini image

Steps:

  • Preheat the broiler.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
  • Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
  • Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

1 tablespoon extra-virgin olive oil, plus more for drizzling
6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt

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