Easy And Tasty Mushroom and Fontina Crostini
If you’re looking for a recipe that’s both easy and bursting with flavor, Mushroom and Fontina Crostini is the perfect choice. These bite-sized delights are ideal for dinner parties, casual gatherings, or even a cozy night in. With earthy mushrooms and rich, creamy Fontina cheese, this dish promises to impress your taste buds.
Equipment
- Equipment List
- Sharp knife
- - Cutting board
- Baking sheet
- Skillet
- Wooden spoon
- Grater
Ingredients
- Ingredients
- 1 baguette sliced into 1/2-inch rounds
- 2 cups mushrooms cremini or button, finely chopped
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/4 teaspoon thyme optional
- Salt and pepper to taste
- 1 cup shredded Fontina cheese
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Instructions
- Prepare the Baguette: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush them with olive oil. Toast in the oven for 5-7 minutes, or until golden brown.
- Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add garlic, thyme, salt, and pepper, and cook for another 2 minutes. Remove from heat.
- Assemble the Crostini: Spoon the mushroom mixture onto each toasted baguette slice. Top with shredded Fontina cheese.
- Bake: Return the crostini to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with fresh parsley. Serve warm.
Notes
Additional Tips
- Use Fresh Ingredients: Fresh mushrooms and Fontina cheese enhance the flavor.
- Experiment with Herbs: Add rosemary or parsley for a different twist.
- Make Ahead: Prepare the mushroom mixture ahead of time to save effort during entertaining.
- Bread Options: Substitute baguette with ciabatta or sourdough if preferred.
- Cheese Variations: Try Gruyere or mozzarella for a different flavor profile.