"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Crostini with Wild Mushrooms and Mozzarella Recipe

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This recipe for Crostini with Wild Mushrooms and Mozzarella, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 pound button or wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh salted buffalo mozzarella, cut into 24 slices
2 tablespoons chopped fresh Italian parsley

Directions:
Directions:
Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and sauté 3 to 4 minutes. Pour in wine; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.

Number Of Servings:
Number Of Servings:
24

 

 

 

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