Crostini with Mushroom Spread and Ricotta Salata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prep: 12 minutes; Cook: 22 minutes Ingredients:
24 (1/2-inch-thick) slices diagonally cut italian or french bread baguette |
olive oil-flavored cooking spray |
2 (8-ounce) packages presliced mushrooms |
4 teaspoons olive oil, divided |
1/2 cup finely chopped shallots |
2 garlic cloves, minced |
1/2 teaspoon salt |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh parsley |
1/4 teaspoon freshly ground black pepper |
3 tablespoons crumbled ricotta salata or feta cheese |
1/2 cup fresh basil leaves, cut into thin strips |
Directions:
1. Preheat oven to 375°.
2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375° for 10 minutes or until toasted.
3. While bread bakes, place mushrooms in a food processor, and pulse 10 times or until finely chopped. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté 1 minute. Add mushrooms and salt; cook 18 to 20 minutes or until liquid evaporates, stirring often. Remove from heat, and stir in remaining 1 tablespoon oil, 2 tablespoons chopped basil, parsley, and pepper. Spoon about 2 1/2 teaspoons mushroom mixture evenly over each crostini. Sprinkle evenly with cheese and basil strips.
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