Crostini With Mushrooms, Prosciutto, and Bleu Cheese

Recipe by susie cooks
READY IN: 26mins


  • 3
    tablespoons butter
  • 12
    lb fresh shiitake mushroom, stemmed, caps chopped
  • 4
    ounces cremini mushrooms, chopped
  • 2
    garlic cloves, minced
  • 12
    cup whipping cream
  • 12
    cup crumbled blue cheese (about 2 ounces)
  • 12
    cup chopped thinly sliced prosciutto (about 2 1/2 ounces)
  • 18
    slices sourdough bread (1/2 inches thick, diagonally sliced)
  • chopped parsley


  • Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed 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 bleu cheese and stir until cheese melts.
  • Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
  • Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.
  • Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.
  • Sprinkle with chopped parsley.