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Friday, July 29, 2011

Crostini with Mushrooms

3 TBS butter
1/2 # white mushrooms, stemmed and chopped
4 oz. crimini mushrooms, chopped
2 cloves garlic, minced
½ C whipping cream
½ C crumbled blue cheese (about 2 oz.)
½ C chopped thinly sliced prosciutto (about 2 ½ oz.)
18 crostini- ½ thick slices of French baguette, toasted
Salt and pepper
Chopped parsley, optional

Melt butter in heavy skillet. Add mushrooms and garlic and sauté until mushrooms are cooked through, about 10 minutes. Add cream and boil until liquid is absorbed. Add blue cheese and stir until it melts. Mix in prosciutto. Season to taste with salt and pepper. This can be made one day ahead and refrigerated. Preheat oven to 375*. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous TBS mushroom mixture on each slice. Return to oven; bake until heated through, about 6 minutes. Sprinkle with chopped parsley, if desired.
Another delicious dish from my friend Carol!

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