Mushroom Arugula Toasts With Shaved Parmesan |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are a tasty and easy to make crostini-style hors d'oeuvre, perfect for a cocktail party. Once assembled they look quite elegant. Sometimes I chop the mushrooms instead of leaving the whole slices. You can substitute Pecorino Romano as your cheese garnish, depending on what you prefer. Ingredients:
1 baguette (need 24 half-inch thick slices) |
4 tablespoons olive oil, plus more to brush the bread |
1 1/2 tablespoons fresh lemon juice |
3 tablespoons flat leaf parsley, chopped |
2 garlic cloves, finely minced |
3/4 teaspoon salt |
3/4 teaspoon fresh ground black pepper |
8 ounces mushrooms, sliced thin |
arugula, small bunch |
1 piece parmigiano-reggiano cheese, room temp (3-4 oz) |
Directions:
1. Preheat oven to 350°F Line baking sheet with foil. Brush both sides of baguette slices with olive oil. Bake until golden crisp, about 5 min per side. Set aside to cool.
2. Place lemon juice, parsley, garlic, salt, pepper in medium size mixing bowl and whisk well to combine.
3. Whisk in 4 T olive oil, then add the mushrooms. Toss well to coat. Let marinate at least 5 minutes. Season to taste.
4. Top bread slices with arugula leaf.
5. Using slotted spoon, mound some mushroom mixture on top of arugula.
6. Using vegetable peeler, shave cheese into 1 wide strips as the top garnish.
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