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Posted by carol - November 10, 2004 06:48 AM
Mushroom & Roasted Garlic Crostini
Serves: 10 (Makes 28 Crostini), Prep time: 25 mins, Cook Time: 4 hr(high) or 8 hr (low) Finish time: 15 min
8 cloves roasted garlic (See Tips)
1 lb white mushrooms, cleaned and trimmed (See Tips)
2 large shallots, finely chopped
2 TBSP extra-virgin olive oil
1/4 cup dry white wine or dry white vermouth (See tips)
2 TBSP chopped fresh parsley leaves
2 TBSP heavy cream, optional
2 tsp balsamic vinegar
Salt and freshly ground black pepper
28 crostini (See tips)
Crumbled soft goat cheese
1. In slow cooker stoneware, combine garlic, mushrooms, shallots, olive oil and wine. Cover and cook on Low for 8 hours or on High for 4 hours, until mushrooms are soft. Drain off liquid (see tips).
2. Place mushroom mixture in a food porcessor with parsley and pulse until ingredients are very finely chopped but not pureed. Add cream, if using, vinegar, salt and black pepper to taste and pulse two or three times to combine.
3.Preheat oven to 375 Degrees F. Spread mushroom mixture over crostini. Sprinkle goat cheese on top. Place on baking sheet and bake until cheese begins to brown and melt. Serve hot.
*****Personal note: I've never used goat cheese so I might try Swiss or Gueyere******
Tips: To toast several garlic cloves at onec, peel them, remove the pith(the center part that often sprouts), then place them on a piece of foil. Drizzle about 1/2 tsp olive oil over the garlic, then fold up the foil to make a tight packet. Bake in a 400 degree oven for 20 mins.
Leave small mushrooms whole. Cut larger ones into halves or quarters.
Cover and refrigerate the mushroom cooking liquid. It is a great addition to soups, stews and gravies, along with or instead of broth.
To make costini: Preheat boiler. Brush baguette bread slices on both sides with olive oil and toast under broiler, turning once.
Mushroom & Roasted Garlic Crostini
Serves: 10 (Makes 28 Crostini), Prep time: 25 mins, Cook Time: 4 hr(high) or 8 hr (low) Finish time: 15 min
8 cloves roasted garlic (See Tips)
1 lb white mushrooms, cleaned and trimmed (See Tips)
2 large shallots, finely chopped
2 TBSP extra-virgin olive oil
1/4 cup dry white wine or dry white vermouth (See tips)
2 TBSP chopped fresh parsley leaves
2 TBSP heavy cream, optional
2 tsp balsamic vinegar
Salt and freshly ground black pepper
28 crostini (See tips)
Crumbled soft goat cheese
1. In slow cooker stoneware, combine garlic, mushrooms, shallots, olive oil and wine. Cover and cook on Low for 8 hours or on High for 4 hours, until mushrooms are soft. Drain off liquid (see tips).
2. Place mushroom mixture in a food porcessor with parsley and pulse until ingredients are very finely chopped but not pureed. Add cream, if using, vinegar, salt and black pepper to taste and pulse two or three times to combine.
3.Preheat oven to 375 Degrees F. Spread mushroom mixture over crostini. Sprinkle goat cheese on top. Place on baking sheet and bake until cheese begins to brown and melt. Serve hot.
*****Personal note: I've never used goat cheese so I might try Swiss or Gueyere******
Tips: To toast several garlic cloves at onec, peel them, remove the pith(the center part that often sprouts), then place them on a piece of foil. Drizzle about 1/2 tsp olive oil over the garlic, then fold up the foil to make a tight packet. Bake in a 400 degree oven for 20 mins.
Leave small mushrooms whole. Cut larger ones into halves or quarters.
Cover and refrigerate the mushroom cooking liquid. It is a great addition to soups, stews and gravies, along with or instead of broth.
To make costini: Preheat boiler. Brush baguette bread slices on both sides with olive oil and toast under broiler, turning once.