Recipe: Quick Appetizers with Extra Virgin Olive Oil

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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, 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.

Recipe: Quick Appetizers with Extra Virgin Olive Oil, 4.6 out of 10 based on 15 ratings

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