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Mushroom crostini with fromage fort

Course Appetizer
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 servings
Author Joe Boyle

Ingredients

Cheese spread

  • 1/3 cup sour cream
  • 4 oz . gruyere cheese , grated
  • 4 oz . white cheddar cheese , grated
  • 2 tbsp soft butter
  • 1/4 cup dry white wine
  • 1 garlic clove
  • pinch of kosher salt

Mushrooms

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 oz . dried mushrooms , rehydrated, (Oyster and shiitake used, or fresh mushrooms, 1 cup)
  • 2 tbsp chopped white onion
  • 1 garlic clove coarsely chopped
  • 1/4 cup dry white wine
  • juice of 1 lemon
  • 1 tbsp thyme leaves
  • 1 tbsp chopped parsley , plus more for garnish
  • salt and pepper
  • baguette , sliced 1/2 in. pieces, lightly coated with olive oil and toasted on a griddle on the stovetop.
  • (This amount of mushrooms will give you enough for about 15 crostinis)

Instructions

Cheese spread

  • Place all ingredients in a food processor and puree for about 1 minute.
  • Keep at room temperature to use right away, or store in refrigerator for 1 week

Mushrooms

  • Heat skillet on medium high and add butter and oil
  • Cook shiitake mushrooms until lightly browned, 3 to 4 mins.
  • Add oyster mushrooms and saute another 2 minutes
  • Lower the heat to medium low and add onion and garlic, 2 mins
  • Add wine and lemon juice and cook until the liquid has evaporated

Crostini

  • Coat the toasted bread with the cheese spread
  • Add mushroom/onion
  • Garnish with chopped parsley
  • (Place in microwave for 15 secs if desired to slightly melt the cheese spread)