MUSHROOM AND HERB CROSTINI
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.
MUSHROOM CROSTINI
This caramelized onion and mushroom crostini is a simple yet elegant hors d'oeuvres-perfect for when you want to impress your guests.
Provided by Jessica Gavin
Categories Appetizer
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven: Set the oven rack to the middle position. Heat oven to 350ºF.
Nutrition Facts : Calories 230 kcal, Carbohydrate 20 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 0 g
MUSHROOM AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
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.
CROSTINI WITH MUSHROOMS AND AIOLI
Make and share this Crostini With Mushrooms and Aioli recipe from Food.com.
Provided by StreetChef
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the 1 tablespoons olive oil in a pan that has a cover.
- When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
- Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
- To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
- Caesar Mayo/Dressing:.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
- Spread with alioli and top with mushrooms.
- Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).
Nutrition Facts : Calories 236.4, Fat 20.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 482, Carbohydrate 9.4, Fiber 0.4, Sugar 2.7, Protein 2.2
FONTINA AND MUSHROOM CROSTINI
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.
CROSTINI WITH MUSHROOMS
Provided by Trish Hall
Categories easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat olive oil in a skillet on high heat, add mushrooms, and cook until tender. Add thyme.
- Put a few mushrooms on each piece of toast, and serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 122 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM CROSTINI
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
- Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.
More about "crostini with mushrooms and aioli recipes"
CARAMELIZED ONION AND MUSHROOM CROSTINI
From foodiecrush.com
4.5/5 (28)Total Time 40 minsCategory AppetizerCalories 91 per serving
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally, until the onions and mushrooms become tender and golden. Off heat, add the Marsala wine to the onions with the thyme leaves, place back on the burner and reduce the heat to a simmer. Cook for 5-7 minutes or until jammy.
- While the onion mixture cooks, place the sliced bread on a foil or parchment lined baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat or in the microwave on high for 30 seconds. Brush the bread slices with melted butter and toast in the oven until lightly browned.
- To assemble, mound each of the toasts with equal amounts of the caramelized onion mushroom mixture. Sprinkle with more thyme leaves and serve.
HOW TO MAKE CROSTINI - COOKIE AND KATE
From cookieandkate.com
5/5 (15)Calories 63 per servingCategory Appetizer
- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
MUSHROOM AND FONTINA CROSTINI RECIPE - MARIA HELM …
From foodandwine.com
5/5 (1)Total Time 35 mins
- Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
- Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
- Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.
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