Sautéed Mushroom Crostini

Vera Newman Vera Newman
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This is my favorite easy appetizer to make for a family get-together, birthday dinner, or even for brunch. It’s instantly devoured every time I make it, no matter how much I prepare.

40m 24
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Crostini

  1. Preheat oven to 425 degrees Fahrenheit.

  2. Slice one large baguette into two-inch slices. Place on a baking sheet and drizzle with olive oil. Bake for 14 minutes.

  3. Meanwhile, melt the butter in a large nonstick frying pan. Add shallots and mushrooms and sauté until they cook down, about eight to 10 minutes. Season with salt, pepper, and garlic powder. Continue stirring until most of the liquid evaporates. Remove from heat and allow to cool.

  4. To assemble crostini, smear whipped cream cheese on each baguette slice. Top crostini with sautéed mushrooms and serve immediately.

Credits

Variations:

For Heirloom Tomato Goat Cheese Crostini, smear the crostini with goat cheese, then top with Heirloom Tomato Salad. To prepare the salad: Combine one package heirloom tomatoes, sliced; 1/4 cup fresh basil, sliced into thin ribbons; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; and 1/4 teaspoon pepper.

Description:

Recipe excerpted from The Marblespoon Cookbook: A Collection of Colors, Flavors and Family-Friendly Recipes (Menucha Publishers, 2020).

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