It’s Monday! Oh, goody.
Actually, my Monday was better than usual today. I got an admission offer from an Ivy League grad school (WOOT) and got to go home early from work. Also, I made doughnuts last night that I have eaten twice today: as breakfast and as an afternoon snack. (No shame). Overall, best Monday I’ve had in awhile.
ALSO, I get to tell you about these super-spectacular mushroom crostini AND announce this week’s giveaway! For those just tuning in, February marked the official launch of my new Resources section, and to celebrate, I’m hosting one giveaway a week for the whole month! Giveaways start each Monday and run until Friday of the same week. The products I’m giving away are all featured in a different section of the new Resources tab, and this week, I’m featuring a beautiful cookbook called Italian Slow and Savory from the Be a Better Cook section!
This book is amazing not only for the inspirational recipes and photography, but because each section is jam-packed with information about Italian cooking, traditions, and tips on how to use different ingredients. Find instructions on how to enter at the end of the post! Because right now, I have to tell you about these crostini.
You might know that I’m totally obsessed with crostini. Actually, I think I’m 75% obsessed with the bread and 25% obsessed with the snazzy toppings you can use. Whatever that says about me. (Bread RULES).
This is my absolute favorite way to cook mushrooms, and a bit of cold goat cheese lends a great, tangy kick to the sweet and earthy notes of the mushrooms. Plus, you get to cook with wine. Which is always a win. Bottom line: you should make this. It will add a whole lot of awesome to your life.
Now, back to the giveaway!
THIS GIVEAWAY IS NOW CLOSED. Thanks to all who entered, and congratulations to Ellie, who will receive a copy of Italian, Slow and Savory!
- 10 baguette slices
- 2 Tbsp. extra virgin olive oil
- 1 tsp. extra virgin olive oil
- 8 oz. white button or baby portobello mushrooms, sliced thick
- 3 sprigs fresh thyme
- 1 clove garlic, minced
- ½ cup red wine (I used a cabernet sauvignon)
- 2 Tbsp. balsamic vinegar
- salt and pepper to taste
- 2 Tbsp. goat cheese
- 1 Tbsp. ricotta cheese
- 1 tsp. fresh parsley, chopped, plus extra for garnish
- 1 tsp. extra virgin olive oil
- Place baguette slices on a baking sheet and drizzle with olive oil. Bake at 350 for 8-10 minutes or until bread is crisp and lightly browned.
- Heat 1 tsp. of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to reduce.
- Add wine and balsamic vinegar to mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup: you can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.
- In a small bowl, combine all ingredients for the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.