Lemony Mushroom And Herb Crostini Recipes

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.

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:

• 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.

Steps:

• With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
• Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
• Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.