Crostini is Italian for little toasts. For a flavourful mixture, use a variety of mushrooms. If using shiitake mushrooms, discard the woody stems. This is best served warm or at room temperature.
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings:about 24 pieces
- 1 skinny baguette
- 1 tbsp (15 mL) olive oil
- 12 oz (375 g) mixed Ontario Mushrooms, including cremini, portobello, shiitake, oyster and white button
- 1 Ontario Onion, diced
- 2 cloves Ontario Garlic, minced
- 1/2 tsp (2 mL) dried basil leaves
- 1 tbsp (15 mL) each balsamic vinegar and water
- 1/2 cup (125 mL) diced smoked ham (such as Black Forest) or prosciutto
- 2 tbsp (25 mL) chopped fresh parsley
- 1/2 cup (125 mL) freshly grated Asiago or Parmesan cheese
- Salt and pepper
Slice baguette into 1/3-inch (8 mm) thick rounds. Brush with a little olive oil and broil until lightly golden in colour.
Clean mushrooms; slice small ones and chop larger ones to make about 4 cups (1 L).
In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic; cook for 4 minutes. Stir in basil, then add vinegar and water; cook for 1 to 2 minutes or until liquid has evaporated.
Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread (crostini); sprinkle with remaining cheese.
Make-ahead tip: Cool filling, cover and refrigerate. Before serving, warm briefly in microwave, spoon onto toasted bread (crostini), sprinkle with cheese. Crostini can also be made ahead, cooled and stored in airtight container at room temperature for up to 2 days.