FONTINA AND MUSHROOM CROSTINI

Fontina and Mushroom Crostini image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

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

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.

*** Explore more Fontina And Mushroom Crostini Recipes »

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Jaden Hazen

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Yum!

Ethan RePass

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These crostini were delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini. The fontina cheese melted perfectly and the thyme added a nice touch of flavor. I will definitely be making these again.

Jordan Johannes

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I made this recipe last night and it was a hit! The combination of fontina cheese, mushrooms, and thyme was perfect. The crostini were crispy and the cheese was melted and gooey. I will definitely be making this recipe again.

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