Wild Mushroom and Blue Cheese Crostini

[Guest guest]

Wild Mushroom and Blue Cheese Crostini

Serves 6

 

2 tablespoons extra-virgin olive oil

1/2 pound wild mushrooms, thinly sliced

1/2 pound cultivated mushrooms, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh mint

Salt and freshly ground black pepper

1 cup coarsely grated fontina cheese

1/2 cup crumbled Gorgonzola cheese

12 slices coarse-textured country-style bread

2 garlic cloves, peeled

2 tablespoons lemon juice, for drizzling

Whole leaves of fresh flat-leaf parsley, for garnish

 

1. In a large skillet over medium-high heat, heat the olive oil. Add the

mushrooms and cook, stirring occasionally, until golden and the liquid has

evaporated, 7 to 10 minutes. Add the parsley, thyme, and mint, and toss

together. Season well with salt and pepper. Remove from the heat. Let cool

and add both cheeses. Toss together.

 

2. Preheat the broiler. Toast or grill the bread on both sides. Rub each

side of the toast lightly with garlic. Distribute the mushroom-cheese

mixture on top of the toasts. Place the toasts on a baking sheet in a single

layer and broil until the cheese melts, about 1 minute.

 

3. Transfer to a platter and drizzle with the lemon juice. Serve

immediately, garnished with the parsley leaves.

[Guest guest]

Ok, no fair I'm salivating and I haven't even had breakfast yet.  (Still trying

to wake up.) It is however going into my files for future sampling!!

~Tee