Wine Roasted Mushroom Crostini

 

 

It’s Monday! Oh, goody.

 

IMG_9831

 

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.

 

IMG_9777

 

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.

 

IMG_9827

 

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).

 

IMG_9802

 

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.

 

IMG_9782

 

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!

 

IMG_9819

 

Wine Roasted Mushroom Crostini
 
YIELD: Serves 3-4
INGREDIENTS
For the Crostini:
  • 10 baguette slices
  • 2 Tbsp. extra virgin olive oil
For the Mushrooms:
  • 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
For the Cheese Spread:
  • 2 Tbsp. goat cheese
  • 1 Tbsp. ricotta cheese
  • 1 tsp. fresh parsley, chopped, plus extra for garnish
  • 1 tsp. extra virgin olive oil
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

 

IMG_9780

Comments

  1. Jean Leisses says

    I follow you on facebook. You have awesome photos and some great recipes. My favorite Italian dish is margherita pizza (which I only make in the summer with tomatoes and basil from my garden)!

  2. shanbogen says

    If I liked mushrooms I feel like I would really want to eat that, it looks great.

    My favorite Italian dish that I’ve had was a special of Chilean sea bass in orange cream sauce at a restaurant near my home. I’m not sure if it’s common at all in Italian cooking, but it was one of the best things I’ve tasted in my life.

    • Jessie says

      Thank you so much! I shot these with a Canon 50mm/2.8 lens. I’ve had it since Christmas and I love it! I try to use a low ISO and keep the f-stop between 2.8 and 3.5.

      I also talk more about my photography gear on my FAQ section (under the “About” tab on the menu) and my Photography section (under the “resources” tab).

  3. leesie says

    My favorite is a spicy sausage and shrimp pasta my mother makes. I can never quite make it as good as she does. It’s the ultimate cold weather dish!

  4. Susan Duquette says

    Love your crostini recipe,will make asap. Congrats on grad school acceptance.Canadian fan and also breadaholic .

  5. elliesouthworth says

    My mom makes an incredible chicken parmesan using her homemade sauce that is to die for! My family makes gnocchi every Christmas which is another favorite. We make ours with ricotta and serve it with my mom’s same homemade sauce.

  6. Jax says

    I would say mine is my daddy’s homemade chicken Marsala… YUUUUMMMMYYYY!!!! Love Italian good all around, it’s kinda my go too ALL the time

Trackbacks

Leave a Comment