These are a tasty and easy to make crostini-style hors d'oeuvre, perfect for a cocktail party. Once assembled they look quite elegant. Sometimes I chop the mushrooms instead of leaving the whole slices. You can substitute Pecorino Romano as your cheese garnish, depending on what you prefer.
Got this recipe from the Betty Rosbottom article in the local paper.
Plan on serving/eating it right away because the cheese does harden up quickly and the dish gets fairly mutilated once people dive into it.
I just love the mix of flavors and textures with this dish. I prefer toasted baguette, but crackers or other breads would also work.
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