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, it’s 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. It’s a hit every time, and it’s famous for turning mushroom haters into mushroom lovers.
What to Notice
- Mushrooms need a little patience to develop their best flavor. Cook them over medium-high heat and be sure to give them some room in the pan to work their magic. They might look like they’re just steaming at first but with time, wonderful things will happen. You’re looking for caramelized edges and concentrated flavor.
- Toasting bread isn’t an extract science. You just want it toasted enough to hold up to toppings but still soft enough to soak in all the flavors. Touching the bread should give you lots of clues as to its doneness.
- Add the truffle oil just at the end then taste. It should be a subtle blanket of luxuriousness over the mushrooms. If it seems like you’ve added too much, simply round it out by adding a little more balsamic glaze and herbs.
Servings: 12 Servings
Ingredients
- 1, 8 oz package of whole cremini mushrooms stems discarded and halved, then sliced into about 1-inch pieces
- 1 French baguette
- 1 large garlic clove or 2 small cloves
- 1 teaspoon white truffle oil
- 4 ish dashes Worcestershire
- 7-8 slices of Havarti cut in half
- 1, 8 oz container of crème fraiche
- 1, 4- oz log of goat cheese
- Handful of fresh flat leaf parsley minced
- White balsamic reduction for finishing I use Alessi brand
Instructions
- 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
Assemble:
- Spread about a teaspoon of crème fraiche onto the toasted baguette pieces, then top with Havarti that’s been cut into baguette-sized pieces. Next, layer with the mushroom mixture, pan drippings and all! Bake these for about 4 minutes or until the Havarti is beginning to melt.
Top It Off:
- Finish each crostino with a little crumbled goat cheese, a healthy drizzle of white balsamic reduction and fresh parsley. Sprinkle on salt and pepper to taste.
