Mushroom Fontina Crostini

Name: Mushroom Fontina Crostini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 Crostini
Ingredients: 14 Baguette slices; 1 tablespoon (15 milliliters) olive oil; 1 tablespoon (15 grams) unsalted butter; 1 shallot; 2 cloves garlic; 8 ounces (227 grams) cremini mushrooms; 2 tablespoons (30 milliliters) dry red wine; Pinch Salt and freshly ground black pepper; 1 teaspoon fresh thyme leaves; 4 ounces (113 grams) shredded Fontina cheese; fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
14 Crostini
Course
Appetizer
Cuisine
International

Mushroom Fontina Crostini

Iris Warren

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A recipe for Mushroom Fontina Crostini! Thin slices of toasted bread are topped with sautéed mushrooms and melted fontina cheese.

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Ingredients

Servings

14 Baguette slices 1/2 inch (1.25 centimeters) thick
1 tablespoon (15 milliliters) olive oil plus additional for drizzling over bread
1 tablespoon (15 grams) unsalted butter
1 shallot peeled and finely diced
2 cloves garlic peeled and minced
8 ounces (227 grams) cremini mushrooms chopped
2 tablespoons (30 milliliters) dry red wine
Pinch Salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves
4 ounces (113 grams) shredded Fontina cheese
fresh parsley for garnish

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Instructions

Arrange the baguette slices on a large baking sheet and drizzle or brush with olive oil. Sprinkle with a pinch of salt.
Broil the bread on low in an oven until golden and lightly toasted.
In a large pan, place the olive oil and butter over medium heat. Once heated, add the shallots. Cook, stirring occasionally, until softened.
Stir in the garlic and cook until just fragrant, 30 seconds to 1 minutes.
Add the mushrooms and cook, stirring occasionally, until browned.
Pour in the wine and scrape any browned bits from the bottom of the pan. Continue to cook until the wine has reduced completely. Season with salt, pepper, and the fresh thyme to taste and remove from heat.
Spread the mushroom mixture over the toasted baguette slices.
Top with a sprinkling of shredded fontina cheese. Place the baking sheet back under the broiler until the fontina is melted and bubbly.
Serve immediately and garnish with fresh parsley if desired.