Categories: Appetizers
Ingredients
- 1 skinny baguette
- 1 tablespoon olive oil
- 12 ounces mushrooms (a mixture of your liking, portabello, shiitake, oyster, button, etc.)
- 1 onion, diced
- 2 smashed garlic cloves
- 1/2 teaspoon dried basil leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- 1/2 cup diced smoked ham (black forest or prosciutto)
- 2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated asiago cheese or 1/2 cup freshly grated parmesan cheese
- salt and pepper
Directions
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Slice baguette in 1/3 inch thick rounds.
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Brush with a little olive oil and broil until lightly golden in colour.
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Clean mushrooms, slice small ones and chop larger ones to make about 4 cups In a large nonstick frypan, heat remaining oil over medium high heat.
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Add onion and cook until lightly softened, about 1 minute.
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Stir in mushrooms and garlic, cook for 4 minutes.
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Stir in basil, then add vinegar and water, cook for 1 or 2 minutes or until liquid evaporates.
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Remove from heat.
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Stir in ham, parsley and half the cheese.
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Season to taste with salt and pepper.
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Spoon mixture onto toasted bread, sprinkle with remaining cheese.
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Make ahead
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Cool filling, cover and refrigerate.
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Before serving, warm briefly in microwave or in frypan,spoon onto toasted bread, sprinkle with cheese.
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Crostini can also be made ahead, cooled and stored in an airtight container at room temperature for up to 2 days.