MUSHROOM AND GRAPE CROSTINI

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Mushroom and Grape Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 24 pieces

Number Of Ingredients 14

1/2 baguette, cut into twenty-four 1/4-inch slices
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 cup mascarpone cheese, chilled
1 tablespoon chopped chives
1/4 teaspoon kosher salt
1/2 pound assorted mushrooms, torn and cut into bite sized pieces
1 cup red grapes, halved
5 sprigs fresh thyme, leaves removed and stems discarded
2 shallots, sliced into rounds
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sherry vinegar
24 shavings of Parmesan

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.

Annette Fitzmaurice
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I can't wait to try these crostini! They look so delicious.


Sabin Tharu
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These crostini are so pretty, they're almost too good to eat.


Chyna Matthews
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I'm not a big fan of mushrooms, but I loved these crostini. The grapes and goat cheese really balanced out the flavor.


Guilherme Alves
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These crostini are a great way to use up leftover mushrooms and grapes.


Salim Sk
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I had some trouble finding the right kind of grapes. I ended up using red grapes and they worked just fine.


Doris Senyo
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These crostini were a bit too salty for my taste. I think I'll use less Parmesan cheese next time.


Jeremy Jeremy
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The goat cheese added a nice tanginess to the crostini. I think I'll try making them with blue cheese next time.


Allied Atheist Alliance
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These are so easy to make and they look so elegant. I'm definitely making them again for my next dinner party.


David Hawkins
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I've made these crostini several times now and they're always a hit. I love that they're so versatile - I can use whatever mushrooms and grapes I have on hand.


AY NO Proud
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These are the perfect party appetizer. They're easy to make, delicious, and always a crowd-pleaser.


Subash Gyawali
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I was a bit skeptical about the grape and mushroom combination, but I was pleasantly surprised. The flavors melded together perfectly.


N Uset
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I made these crostini for a girls' night in and they were a huge success. They were so easy to make and everyone loved them.


Khalid Khashir
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These crostini were a hit at my last party! The combination of mushrooms, grapes, and goat cheese was divine, and the crostini were the perfect vessel for them.