Prep 0 mins
Cook 15 mins
Perfect for parties, these tasty little appetizers are healthy and easy to prepare! Adapted from Jessica Siegel.
- 1 tablespoon extra virgin olive oil
- 1 cup white button mushrooms, chopped
- 1 cup portabella mushroom, chopped
- 4 garlic cloves, finely chopped
- 2⁄3 cup red onion, finely chopped (or use scallions)
- 2 tablespoons Italian parsley, finely chopped
- 1 tablespoon sun-dried tomato, finely chopped
- 1⁄4-1⁄2 teaspoon dried sage
- salt and pepper (freshly ground, black)
- 1 teaspoon honey (optional)
- 12 slices sourdough baguettes or 12 slices French bread
- 1⁄3 cup parmesan cheese, grated (optional)
- Heat the oil in a large non-stick skillet.
- Add the mushrooms, onions, and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender.
- Stir in the parsley, sundried tomatoes, sage, salt and pepper, and honey, if using. Cook for 1 minute longer.
- Transfer the mixture to a food processor or blender and pulse to coarsely chop.
- Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture. Sprinkle Parmesan cheese over mushroom mixture.
- Turn on broiler. Place crostinis on baking sheet and slide under the broiler until cheese is just melted, about 1-2 minutes.
- Serve warm.
These are great little appetizers full of a wonderful flavor. I made this using regular toast and also swiss cheese for the topping. I also tossed in some Buddha's Herb Mix for Mushrooms for added flavor. The addition of the honey and sage makes this afternoon snack truly unique. Thanks for posting.