Crostini with Mushrooms, Prosciutto and
Source of Recipe
ww recipes
List of Ingredients
3 Tbs butter
1/2 lb fresh shiitake mushrooms, stemmed, caps chopped
4 ounces (100g) crimini mushrooms, chopped
2 garlic cloves, minced
1/2 cup whipping cream
1/2 cup crumbled blue cheese
1/2 cup chopped thinly sliced prosciutto
18 1/2-inch thick diagonal bread slices cut from 1
sourdough baguette (I use melba toast rounds for pot
luck parties but it is much better with the bread although
a little more work)
Chopped fresh parsley
Recipe
Melt butter in heavy large skillet over medium-high heat. Add all
mushrooms and garlic and saute until mushrooms are cooked through and
brown, about 10 minutes. Add cream and boil until liquid is
completely absorbed, about 2 minutes. Remove from heat. Add blue
cheese and stir until cheese melts. Mix in prosciutto. Season to
taste with salt and pepper. Transfer mushroom topping to bowl.
(Mushroom topping can be made 1 day ahead. Cover and refrigerate).
Preheat oven to 375F. Arrange bread slices on baking sheet. Bake
until just golden, about 5 minutes. Mound 1 generous Tablespoon
mushroom topping on each slice. Return to oven; bake until topping is
heated through, about 6 minutes. Sprinkle with chopped parsley.
Serves 18. From Bon Appetit, December 2002.
|
|
member logon
