Crostini With Mushrooms, Prosciutto, And Blue Cheese Recipe - Cooking Index
Crostini With Mushrooms, Prosciutto, And Blue Cheese Recipe - Cooking Index
Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients."
Courses: Starters and appetizers| 3 tablespoons | 45ml | Butter |
| 1/2 lb | 227g / 8oz | Fresh shiitake mushrooms - stemmed, and |
| Caps chopped | ||
| 4 oz | 113g | Crimini mushrooms - chopped |
| 2 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Whipping cream |
| 1/2 cup | 73g / 2.6oz | Crumbled blue cheese - (abt 2 oz) |
| 1/2 cup | 73g / 2.6oz | Chopped thinly-sliced prosciutto - - (abt 2 1/2 oz) |
| 18 | Diagonal bread slices, 1/2" thk | |
| = (cut from 1 sourdough baguette) | ||
| Chopped fresh parsley |
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 375 degrees. 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.
This recipe yields about 18 pieces.
Source:
Bon Appetit, December 2002
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