Daily Archives: December 13, 2013

  • Recipe: Quick Appetizers with Extra Virgin Olive Oil

    Mushroom Crostini

    Ingredients:

    1 teaspoon extra virgin olive oil
    2 ½ cups sliced Crimini mushrooms (about 8 ounces)
    1 cup sliced button mushrooms
    ¼ teaspoon salt
    2 teaspoons minced fresh or ½ teaspoon dried thyme
    ½ teaspoon all-purpose flour
    1/8 teaspoon pepper
    1 garlic clove, halved
    8 (1/2-inch-thick) Italian bread slices, toasted (about 4 ounces)
    Thyme sprigs (optional)
    8 oz. Fontina cheese

    Directions:

    Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and salt; stir well.
    Cover and cook for 5 minutes,increase heat to medium-high; add minced thyme, flour, and pepper and cook for 1 minute, stirring occasionally.
    Rub cut sides of garlic over bread slices.
    Spoon 2 tablespoons mushroom mixture onto each bread slice, top with Fontina cheese.
    Garnish with thyme sprigs, if desired.

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    Mushroom Crostini Ingredients: 1 teaspoon extra virgin olive oil 2 ½ cups sliced Crimini mushrooms (about 8 ounces) 1 cup sliced button mushrooms ¼ teaspoon salt 2 teaspoons minced fresh or ½ teaspoon dried thyme ½ teaspoon all-purpose flour 1/8 teaspoon pepper 1 garlic clove,... 
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