Truffled Cremini and Havarti Crostini
Recipe by
i looooove going out to eat. ask me my idea of a perfect evening and the answer will always be dinner and drinks out. admittedly, its as much about enjoying the food as it is getting inspired by the food. when i try a dish that truly makes me stop mid-bite and say “damn, this is delicious”, my wheels begin turning, trying to dissect every flavor and ingredient so i can go home and try to recreate it.this is one of those recipes. it’s inspired by an appetizer at a local restaurant and it’s been one of my go-to apps to make. it’s been to dinner parties, baby showers…you name it. its a hit everytime, and it’s famous for turning former mushroom haters into mushroom lovers.
Make it by Feel:
Key components: Crusty bread. a creamy base, umami-rich mushrooms. a sweet finish
Visuals: toasted bread. mushrooms that have begun to brown; garlic that has not browned.
Textures: a spreadable creamy base. melted havarti.
Measure if You Wish
Ingredients
- 1 baguette
- 1 lb cremini mushrooms, sliced
- 1 garlic clove, minced
- 1/4 cup marsala wine
- 4-5 dashes worcestershire
- 1 package sliced havarti
- 1, 5.3 oz package of Boursin cheese (I like the garlic & herb variety here)
- 2 Tablespoons heavy cream
- crumbled goat cheese for topping
- fresh parsley for garnish
- drizzles of white basamic reduction (I use Alessi brand but you can easily make your own)
Directions
- Preheat the oven to 350 degrees
- Cut the baguette into one-inch thick slices, arrange on a sheet tray and bake for about 5 minutes. remove from the oven, keeping the oven on and set aside
- The Mushrooms: Slice mushrooms into thirds or quarters depending on the size. Heat a skillet to medium-high and add a tablespoon of both olive oil and butter. Once hot, add the mushrooms and let them get a little color before stirring. after about 3 minutes, add the minced garlic, worcestershire and marsala and let the mixture continue to cook until most of the wine has been absorbed. add salt and pepper to taste
- The Spread: Add to the bowl of a mixer fitted with a paddle attachment the boursin and heavy cream. blend until homogeonous, about 2 minutes
- Assemble: spread a generous amount of the boursin mixture onto the toasted baguette pieces then top a baguette-sized piece of havarti (i just tear it). next, layer with the mushroom mixture. bake these for about 4 minutes or until the havarti is beginning to melt.
- Top it Off: Finish each crostini with a little crumbled goat cheese, a healthy drizzle of white balsamic reduction and fresh parsley. Sprinkle on salt and pepper to taste.
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