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Appetizers & Starters

Crostini With Mushrooms, Prosciutto and Bleu Cheese - 2005
​​​​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 3 tablespoons  butter
  • ½ pound  shiitake mushrooms -- stemmed,caps chopped
  • 4 ounces  crimini mushrooms -- chopped
  • 2 cloves  garlic -- minced
  • ½ cup  whipping cream
  • ½ cup  bleu cheese, crumbled – 2 oz.
  • ½ cup  prosciutto (about 2.5 oz.) --   thinly sliced
  • 18 1/2-inch slices from sourdough baguette -- sliced diagonally
  • ​Chopped fresh parsley

PREPARATION
Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté 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. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.) 

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.  Make about 18.

Criminis are sometimes hard to find... I just substitute baby portabellas if I can't find any.

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  • Home
    • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking