Mushroom Garlic Crostini For The Slow Cooker |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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A terrific low cholesterol, low sodium, savory appetizer. Reserved liquid from slow cooker makes a great addition to soups. Recipe and photo from Slow Cooking Ingredients:
8 cloves of garlic, roasted |
1 lb small white mushrooms cleaned and trimmed |
2 large shallots, finely chopped |
2 tbl evoo |
1/4 c dry white wine |
2 tbl chopped fresh parsley |
2 tbl heavy cream |
2 tsp balsamic vinegar |
salt and freshly ground pepper |
28 crostini |
crumbled soft goat cheese |
Directions:
1. Combine garlic, mushrooms, shallots, olive oil and wine in a slow cooker.
2. Cover and cook on high 4 hours or on low about 8 or until mushrooms are soft
3. Drain off liquid and refrigerate, for use in soups, sauces or gravieslater
4. Place mushroom mixture in a food processor
5. Add parsley and pulse until finely chopped, but not pureed
6. Add cream, vinegar, salt and pepper to taste and pulse two or three times to combine
7. Heat oven to 375
8. spread mushroom mixture over crostini
9. Sprinkle with goat cheese
10. Place on baking sheet and bake until cheese just start to brown and melt
11. Serve hot
12. Notes: These two steps can be done ahead
13. To roast several garlic cloves at a time, peel and place on foil, drizzle with olive oil wrap tightly and bake at 400 for 20 minutes
14. To make crostini: preheat broiler, brush slices of baquette on both sides with olive oil and toast under broiler turning once until crisp and lightly browned
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