Monday, March 4, 2013

Mushroom & Boursin Crostini

This recipe is actually my version of one of my favorite Crostini at Circa 1922.  The creamy, tangy cheese goes wonderfully with the earthy mushrooms. The mushrooms can be sautéed in advance and served at room temperature, or served hot.

Ingredients (makes 1 dozen crostini):
* 1.5 c. cremini mushrooms, thinly sliced
* 2 tbsp. olive oil
* salt, pepper to taste
* 1 container Garlic & Herb Boursin cheese
* prepared Crostini (if you can't find these, thinly slice a baguette, drizzle lightly with olive oil and toast in the oven at 425 for 8-10 minutes until crisp)

Add olive oil to a skillet on medium heat.  Add mushrooms to the pan and sprinkle with salt and pepper.  Sauté the mushrooms for 10 minutes, stirring often, then set aside to cool.  Meanwhile, spread crostini with a layer of Boursin cheese, then top with the mushrooms.  Serve at room temperature.  Enjoy!

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