Crostini with Mushrooms, Prosciutto, and Blue Cheese

Name: Crostini with Mushrooms, Prosciutto, and Blue Cheese
Ingredients: 3 tablespoons butter; 1/2 pound fresh shiitake mushrooms, stemmed, caps chopped; 4 ounces crimini mushrooms, chopped; 2 garlic cloves, minced; 1/2 cup whipping cream; 1/2 cup crumbled blue cheese (about 2 ounces); 1/2 tablespoons chopped thinly sliced prosciutto (about 2 1/2 ounces); 18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguette; Chopped fresh parsley

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Servings: 18

Author : Bonnie Wilkens Metully Cincinnati OH

toast prosciutto blue cheese

Crostini with Mushrooms, Prosciutto, and Blue Cheese

Ingredients

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3 tablespoons butter1/2 pound fresh shiitake mushrooms, stemmed, caps chopped4 ounces crimini mushrooms, chopped2 garlic cloves, minced1/2 cup whipping cream1/2 cup crumbled blue cheese (about 2 ounces)1/2 tablespoons chopped thinly sliced prosciutto (about 2 1/2 ounces)18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguetteChopped fresh parsley

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Instructions

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Step 1

Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sautè until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. DO AHEAD Mushroom topping can be made 1 day ahead. Cover and refrigerate.

Step 2

Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.